Redcurrant Almond Cake


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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12 Responses

  1. cake recipes says:

    My kids do love fruit bits in their cakes (even in their morning pancakes!) so I think they’ll love this one. I haven’t tried redcurrants yet in baking, I’m excited to see how it would turn out. Love almonds of course! Perhaps I’ll whip a light cream for this one, my kids like their cakes frosted. 😉

  2. Liana says:

    Great recipe!! I’m not a very confident baker, and thought the batter was too consistent (no liquids in the ingredients) but it turned out perfectly delicious! It’ll be my new foolproof cake, thanks!

  3. Lisa says:

    This cake looks beautifully adaptable. I always seem to end up with currants in the freezer that I don’t know what to do with. Thanks for a lovely looking recipe 🙂

  4. Ingrid ridout says:

    Delicious and easy. Universally approved of and an ideal recipe for one who has a redcurrant bush that regularly produces ~ 15kg fruit!

  5. naleśniki says:

    It seems delicious!!!

  6. Jean L says:

    Absolutely delicious!

  7. Erik says:

    I always loved my grandmothers current cake when I went to visit her in Germany, but living in San Diego currents are far and few between. I just found and some and I am so excited to make this cake! It sounds just like my dear Oma’s. ☺️

  8. Margaret Stapper says:

    I made this with gluten free flour, and made the almond meal from almonds with the husks on. I decided to add an extra egg because sometimes leaning the husks on makes my cakes a bit dryer. It is delicious and has not crumbled. I will make this again.

    • Caroline says:

      Lovely to get your feedback, Margaret. I’ve often used unskinned almonds in this recipe and really like the extra flecks of colour and texture that they bring – the nuts are often fresher as well! It’s a great cut-and-come-again cake, something that will happily sit in a tin for a few days and feed a multitude. Also good with other fresh, seasonal fruit – I love using rhubarb or gooseberries in this.

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