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Breton Cake with Black Currants and Apple

Breton Cake with Black Currants and Apple

A delicious, tender cake studded with black currants and slices of sweet-tart apple. The addition of egg yolks gives the cake a soft, delicate, and crumbly texture. I used frozen black currants.

Ingredients:

  • 120 g butter
  • 120 g sugar
  • 120 g black currants
  • 1 egg
  • 2 egg yolks
  • 150 g flour
  • 1 green apple
  • 1 packet vanilla sugar (10 g)
Ingredients

How to cook breton cake with black currants and apple

Beat the softened butter together with the sugar and vanilla sugar.

Beat the softened butter

Add the egg and egg yolks.

Add the egg and egg yolks.

Beat again until well combined.

Beat again until well combined.

Add the flour and mix until smooth.

Add the flour and mix until

Pour boiling water from a kettle over the black currants (do not thaw them first).

Pour boiling water from a

Gently fold them into the batter.

Gently fold them into the batter.

Transfer the batter to a baking pan and smooth the top with a spatula (I used a pan 20 cm in diameter and 4 cm deep). Refrigerate for two hours.

Transfer the batter to a baking

Peel the apple and cut it into 10–12 slices.

Peel the apple and cut it into

Press the apple slices into the batter in a circle.

Press the apple slices into the

Bake in an oven preheated to 180°C for 40–45 minutes. Check for doneness with a toothpick.

Bake in an oven preheated to

This currant and apple cake is delicious both warm and cold.

Breton Cake with Black Currants and Apple
Author of the recipe: Elena Kam
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★★★★★rating: 4.6

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