Crumble cake with black currants

6 persons | 100 minutes

The crumble cake tastes juicy due to the blackcurrants and the addition of orange juice gives the cake a special fruity taste. The berries can be varied as you like – this is how a wide variety of variations are created from one recipe!

Rating: Ø 5 ( 6 votes )
Crumble cake with black currants
Crumble cake with black currants

6 persons | 100 minutes

The crumble cake tastes juicy due to the blackcurrants and the addition of orange juice gives the cake a special fruity taste. The berries can be varied as you like – this is how a wide variety of variations are created from one recipe!

Rating: Ø 5 ( 6 votes )

Ingredients

  • 400-450g flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 125ml orange juice
  • 160-200g sugar
  • 150ml vegetable oil, + some for greasing
  • 250-300g blackcurrants
  • 2 tbsp cornstarch

Instructions

  1. Sieve the flour into a bowl.
  2. Add the salt and baking powder and mix.
  3. Put the orange juice, 100 g sugar and vegetable oil in another bowl and mix.
  4. Then add the flour mixture in batches and knead until you have a smooth dough.
  5. Remove about ⅓ of the dough, wrap in cling film and place in the freezer for about 30-40 minutes.
  6. Wrap the rest of the dough in cling film as well and place in the fridge.
  7. Rinse and drain the blackcurrants.
  8. Add the cornstarch and the remaining sugar and mix.
  9. Grease the cake pan with vegetable oil.
  10. Remove the batter from the fridge.
  11. Pour into the pan and spread evenly; pull up the edges a bit.
  12. Distribute the berry filling evenly over the dough.
  13. Take the rest of the dough out of the freezer and grate directly onto the berry filling.
  14. Then bake the crumble cake in the oven at 180° C for approx. 35- Bake for 40 minutes.

Utensils

  • bowl
  • sieve
  • cling film
  • cake pan
  • grater