Black Currant and Amaretto Cake

Name: Black Currant and Amaretto Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Dessert
Ingredients: 95 grams (¾ cup) bleached 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) CurrantC™ blackcurrants ¼ pint; 8 grams (1 tablespoon) bleached all-purpose flour; Vanilla bean ice cream optional for serving on top

Type: Dessert
Time: 30 min
Servings: 8

This black currant amaretto cake recipe is baked with a splash of amaretto which adds a lovely almond flavour that pairs so well with black currants.

You can bake this cake recipe in a muffin pan or mason jars for individual small cakes or make one 6-inch cake if you prefer.

For this recipe, 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.

These cakes would be great served with scoops of homemade ice cream: try them with the classic vanilla bean ice cream, of course, but you could also top them with lemon custard ice cream.

Ingredients

95 grams (¾ cup) bleached 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(s)
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) CurrantC blackcurrants ¼ pint
8 grams (1 tablespoon) bleached all-purpose flour
Vanilla bean ice cream optional for serving on top

Preparation

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.

Baking

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.