Red Currant Crumb Cake – VIDEO RECIPE

I am absolutely thrilled about this Red Currant Crumb Cake!

Bursting with vibrant flavors and a tantalizing texture, this dessert is a true masterpiece.

This cake is a tasty combination of a crumbly shortbread crust, bursting with a thick currant filling, and topped with aromatic coconut crumbs.

My simple recipe will guide you through each step, making it effortless to create.

It’s a true delight for those who appreciate homemade sweet pastries and have a soft spot for currants!

And the best part? You don’t need a fancy baking tin!

Just plain baking tray or a square baking tin is enough!

The shortbread crust provides the perfect base for the thick currant filling, complete with whole berries.

What’s more, the coconut topping adds a touch of paradise goodness.

When you take a bite, this heavenly creation melts gently on your tongue, leaving you with a sense of pure pleasure.

Rest assured, this recipe is a breeze to follow if you heed my helpful tips.

The wonderful Red Currant Crumb Cake can be enjoyed all year round!

Simply use frozen redcurrants and shredded coconut.

This incredible dessert will grace your table in a matter of minutes.

The rich flavor of red currant beautifully complements the refreshing aroma of coconut and the sweetness of the shortbread crust.

This cake provides a harmonious blend of sweet and sour flavors that will make your taste buds dance with delight.

To make things even easier, make the shortbread dough in advance using this recipe.

Once you have it ready, baking this delicacy becomes a piece of cake.

Just roll out the dough, place it on a baking tray.

Then generously spread the thick currant filling on top, and sprinkle it with coconut crumbs.

Don’t miss out on the chance to savor this delightful currant cake.

It’s an amazing delicacy that is sure to leave a lasting impression on everyone!

Red Currant Crumb Cake – VIDEO RECIPE

how to cook Red Currant Crumb Cake?

STEP 1

To begin, preheat the oven to 180°C (350⁰F). In a bowl, combine flour, sugar, and vanilla sugar. Add coconut shreds and mix well.

STEP 2

Next, pour melted butter into the flour mixture and use a fork to mix until it becomes crumbly. Allow it to cool.

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

STEP 3

In a medium bowl, place slightly thawed red currants and add sugar. Mix thoroughly and let it sit.

TIPS: Instead of using frozen red currants, opt for fresh ones. In this case, simply crush the fresh berries with a fork.

STEP 4

Then, strain the red currant mixture through a sieve. Collect the red currant juice in one bowl and the strained red currants in another. Measure out 1/2 cup (125 g) of the resulting juice and pour it into a saucepan.

STEP 5

In a small bowl, combine cornstarch and water, mixing thoroughly.

STEP 6

Place the saucepan with the juice on the stove and bring it to a boil. Slowly pour in the cornstarch mixture, stirring constantly until it thickens. Remove from heat.

STEP 7

Add the strained red currants to the mixture, mix well, and allow it to cool.

STEP 8

Now, prepare a basic shortbread dough according to this recipe.

TIPS: Swap out the basic butter shortbread dough for a delicious alternative. Try using shortbread dough made with yogurt (no eggs needed!), or experiment with nutty or corn flour-based options.

STEP 9

Roll out the chilled dough into a 20 cm by 20 cm square on a silicone rolling sheet.

STEP 10

Grease a square baking tin of the same size with butter. Using a rolling pin, transfer the dough to the prepared tin.

TIPS: For easier removal of the cake from the baking tin, consider lining it with parchment paper.

STEP 11

Spread the currant filling evenly on top of the dough and smooth it out. Sprinkle the crumble topping evenly over the filling.

STEP 12

Place the cake tin in the preheated oven at 180°C (350⁰F) and bake for 45 minutes until it turns golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 13

After baking, leave the finished cake in the tin for 10 minutes to make it easier to remove. Then, remove it from the tin.

STEP 14

Generously sprinkle the cooled cake with powdered sugar and decorate it with sprigs of fresh currants.

STEP 15

Finally, cut Red Currant Crumb Cake into equal pieces and serve it with tea. Enjoy your meal!