Blackcurrant pasty cake
Aniseed pastis, blackcurrant and orange make thoughts fly to France, where pastis is one of the most famous aperitifs.
Ingredients · Servings 10
- 200 g blackcurrants (fresh or frozen)
- 150g butter
- 1 large orange
- 3½ dl wheat flour
- 1 dl almond powder
- 1¼ dl sugar
- 2 teaspoons baking powder
- ½ teaspoon real vanilla powder
- 3 eggs
- 1 jar (150 g) crème fraîche
- 1 large orange
- 3 dl sugar
- 2 dl pastry chef
Method · P0DT1H0M
- Grease the sides of a springform pan (Ø 24 cm) and place baking paper between the base and the sides. If you are using frozen berries, bring them to room temperature.
- Melt the fat and let it cool. Wash the orange and grate the orange peel. Mix half of the grated zest into the fat. Save the rest for the syrup.
- Mix the flour, almond powder, sugar, baking powder and vanilla in a bowl.
- Lightly beat the eggs with a wire whisk into the cooled fat. Also add the crème fraîche.
- Fold the fat mixture into the flour and finally add the blackcurrants, carefully folding them in. Spread the dough into the pan.
- Bake the cake in a 175 degree oven on a lower middle shelf for 40–45 minutes, until it is cooked when tested with a skewer.
- Make the syrup. Squeeze the juice from the previously grated orange and the other orange, 2 dl in total. Put the juice in a saucepan with the remaining grated peel. Add the sugar and pastis. Cook over medium heat, uncovered, for about 8 minutes, until the mixture is syrupy.
- Remove the cake from the oven. Poke holes in the hot cake with a toothpick. Drizzle about half of the syrup over the cake and let it set in the pan for 20 minutes. Serve the remaining syrup as a sauce for the cake. If the syrup has hardened too much, you can add a splash of water and gently reheat it.
Vicissitudes
- Bake the cake in a 175 degree oven on a lower middle shelf for 40–45 minutes, until it is cooked when tested with a toothpick.
Tip: The cake will become more moist if it is left to sit out until the next day.
