Currant Cake

Summary

Ingredients

• 450 g currants, black, cleaned
• 275 g suar
• 1 teaspoon cinnamon
• 40 ml rum (alternatively apple or cherry juice)
• 100 g hazelnuts, round
• 250 g butter or mararine, soft
• 1 packet vanilla sugar
• 3 egg (s)
• 250 g flour
• 0.5 ½ pack baking powder
• 2 tablespoon powdered sugar
• 0.5 teaspoon ½ cinnamon

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Instructions

1. Carefully mix the currants in a bowl with 30 g sugar, 1 teaspoon cinnamon, 40 ml rum and 100 g hazelnuts. Let it sit for 20 minutes, but shake it carefully every now and then.
2. In the meantime, stir soft butter or margarine, 245 g sugar and vanilla sugar until frothy. Beat eggs one by one. First fold in the flour and baking powder with the spatula, only stir briefly with the mixer. Carefully fold in the currant mixture in 3 portions. Pour the dough into a greased 26 cm springform pan lined with baking paper and smooth it out.
3. Bake the cake in the preheated oven at 175 ° C top / bottom heat (gas: level 2) on the lower rack for about 60 minutes. Cover with aluminum foil 10 minutes before the end. Be sure to do a chopstick test!
4. After baking, move a knife along the edge of the springform pan and let the cake cool down covered in the tin.
5. Mix 2 tablespoons of powdered sugar and 0.5 teaspoons of cinnamon before serving. Decorate the cake with it for a special touch (but I only used powdered sugar).
6. Tip: Suffice it with whipped cream!