Blackcurrant cake is the perfect way to use these intensely flavored summer fruits. The tender cake contrasts beautifully with the dark, rich fruit.
INGREDIENTS
FOR THE CAKE:
- 2 ½ cups (300 grams) blackcurrants
- 1 ½ cups (190 grams) all-purpose flour
- ½ tsp baking powder
- 1 ½ tsp baking soda
- ¾ tsp salt
- 12 tbsp (170 grams) unsalted butter, softened
- ¾ cup (150 grams) sugar
- 3 large eggs, brought to room temperature
- ½ tsp lemon zest
- 1 cup (225 grams) full-fat yogurt or sour cream, brought to room temperature
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- ¼ cup (50 grams) granulated sugar
- 5 tbsp (70 grams) cold unsalted butter
- ½ cup plus two tbsp (80 grams) all purpose flour
- ¼ tsp salt
