Ingredients
Scale
- 2.5 cups black currants
- ½ cup granulated sugar (for currants)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 oz unsalted butter, softened (4 tablespoons)
- 1 cup granulated sugar (for batter)
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup low-fat Greek yogurt
- ½ cup heavy cream
- ¼ cup pure maple syrup
Instructions
- Preheat the oven to 350°F and grease a 10-inch cast-iron skillet or a 9×3-inch springform pan.
- Toss 2 cups of black currants with ½ cup of granulated sugar and set aside.
- In a bowl, sift together flour, baking powder, and baking soda.
- Beat softened butter and 1 cup of sugar, add eggs, vanilla, and Greek yogurt until creamy.
- Mix in the dry ingredients until just combined.
- Pour the batter into the pan and sprinkle 1 cup of macerated currants on top.
- Bake for 20 minutes, then add remaining currants and bake for another 25-35 minutes.
- Allow the cake to cool before serving.
- For the maple cream, combine heavy cream and maple syrup in a saucepan and cook until thickened.
- Serve with whipped cream or vanilla ice cream.
Notes
Use fresh black currants for the best flavor.
Ensure all ingredients are at room temperature for better mixing.
Cover the cake with foil if it browns too much while baking.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg