In my most recent CSA basket, I got these late-summer berries (pictured below ) and I, the food-lover that I am, did not have a clue what they were. All I did know was that they were NOT blueberries.
Black currants are typically used to make liqueurs. The French term for black currant is cassis
Currants are actually quite common a berry at our local markets and I've baked with red currants before, which I've used to make these red currant muffins or this strawberry and red currant jam. Fresh, currants are quite tart, so they are perfect baked into a sweet late summer cake. I've even made a black currant cake topped with a sweet crumble.
For this recipe, I used yogurt in the cake batter but a common baking substitution would be to replace it with full fat sour cream in the cake batter, which would make these cakes a lot richer. I flavoured the batter with vanilla extract, amaretto, and a touch of organic almond extract to reinforce the flavour of the liqueur. The nutty, amaretto cake is the perfect complement to the tart black currants.
Black currant amaretto cakes
Equipment
Ingredients
- 95 grams (¾ cup) all-purpose flour
- 2.5 mL (½ teaspoon) baking powder
- 0.625 mL (⅛ teaspoon) baking soda
- 0.625 mL (⅛ teaspoon) Diamond Crystal fine kosher salt
- 58 grams (¼ cup) unsalted butter room temperature
- 100 grams (½ cup) granulated sugar
- 1 large egg
- 15 mL (1 tablespoon) amaretto liqueur
- 2.5 mL (½ teaspoon) pure vanilla extract
- 2.5 mL (½ teaspoon) finely grated lemon zest
- 0.625 mL (⅛ teaspoon) pure almond extract
- 80 mL (⅓ cup) yogurt (2 % fat)
- 85 grams (3 oz) black currants ¼ pint
- 8 grams (1 tablespoon) all-purpose flour
- Vanilla bean ice cream optional for serving on top
Instructions
- Preheat the oven to 350°F. Lightly grease four 250 mL mason jars.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. Set aside for later.
- In a bowl with an electric mixer beat the butter and sugar on medium-high until well blended, about 3 minutes.
- Add the egg, beating well until it's incorporated.
- Add the amaretto, vanilla, lemon zest, and almond extract.
- Add the dry ingredients and the yoghurt alternately to the creamed mixture, beginning and ending with the dry ingredients.
- Toss the black currants with 1 tablespoon of flour. Fold the berries into the batter. Scrape the batter into the prepared jars and smooth out the surface.
- Bake until a cake tester inserted in the centre of the cakes comes out clean, about 20 to 25 minutes.
- Serve warm or at room temperature with scoops of vanilla bean ice cream.
Ann says
These are fabulous! I've never seen black currents, either...but an amaretto cake in a JAR? You're not just a foodie, you're a genius! Buzzed!
purabi naha says
Wow...these jar cakes are wonderful!! I loved the way you wrote the post.
Jaime Verk - Perez says
Love the sound of this and those cute little jars. I'm thinking I could replace the black currents with plums which I have an abundance of right now.
Muffin Tin says
The jars are so cute. I must try baking in them. Recipe looks delicious.
Jan says
@Jaime Verk - Perez Plums in this cake would be awesome!
The Procrastobaker says
These look...DI.VINE. Anything with amaretto gets a big bookmark from me 🙂 gorgeous little cakes!
Ally says
Delightful! What a lovely idea with the jars!
xo
[email protected] says
What a gorgeous dessert!! I love your presentation.
Roxana GreenGirl says
i've only seen red currants, never black ... guess that make two (or more) of us.
Your amaretto cakes sound delicious!
Erin says
I love this idea! Amaretto is so good! Plus you made them in cute little jars!
Juanita says
I love the cake in a jar idea...very quaint 🙂
Valeria says
lovely idea! I really have to try a recipe in jars and will surely start from here!!
myfudo says
That quite a unique currant. I bet that taste good too.
a Palate and a Passport says
Amaretto yum, and the jars look cute!