Easiest red currant cake!

The ever hungry birds must have overlooked  my bush of red currants.

Harvested enough to make a cake... fresh from the bush into the oven-the joy of summer!

750 g of berries need to be cleaned...not so much fun.

This original Fifties bowl is a recent flea market discovery. If I continue collecting stuff, we will need a new house...according to husband!

But before that we will eat cake !



Recipe for the easiest Redcurrant cake:

For the dough:
250g all purpose flour
125g butter, cold
100g sugar
2 egg yolks
2tsp baking soda
lemon zest 8 a little)

for the Meringue:
6 egg whites
a little salt
250g sugar
200g ground almonds
750 red currants

Mix all the ingredients for the dough ( cut butter in small pieces), wrap in cling film and put the dough into the fridge for 30 min.
Heat the oven to 160 C top and bottom heat.
Beat the egg whites with the salt to a very stiff meringue, whilst slowly adding the sugar. Carefully add the almonds with a spoon and finally the red currants.
Fill the dough into a buttered baking tin (28cm) and spread evenly. Add the red currant/ egg white mix and bake in the lower part of the oven for about 1 hour.

C'est très facile à faire!