Red Currant Olive Oil Cake

Name: Red Currant Olive Oil Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12
Cuisine: German
Ingredients: Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; O Organics Cane Sugar, Granulated, Organic; ZYN Lemon Ginger; Value Corner Vanilla Flavor, Imitation; San Francisco Salt Company Sea Salt, Pure & Natural; Chobani Yogurt Drink, Greek, Lowfat, Strawberry Cream; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Gold Medal All Purpose Flour with Resealable Bag; Arm & Hammer Fridge-N-Freezer Baking Soda; Signature Select Double Acting Baking Powder; Alfaberries Red Currant Berries; O Organics Sugar, Organic, Powdered; Lucerne Table Cream, Light; Daisy Light Sour Cream

Serves 12

25 mins prep

45 mins cook

90 mins Chilling

160 mins total

Layers of vanilla sponge with red currants baked in, filled with a sour cream whipped cream and more fresh currants, this red currant olive oil cake is simple but so yummy.

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Vanill Cake Batter

Preheat the oven to 350 F and place a rack in the middle of the oven.

In the bowl of a mixer, whisk together the flour, sugar, salt, baking soda, and baking powder.

Add in the eggs, yogurt, oil, vanilla, and lemon zest. Use the paddle attachment to mix briefly until almost combined.

Use a rubber spatula to scrape the sides and bottom of the bowl and finish any mixing in a folding motion.

Toss the red currants with the extra 20 grams of flour and then pour them into the cake batter. Use the rubber spatula to fold them in.

Line the springform pan with parchment paper or a baking spray that includes flour. I made this in a 7" springform pan. You could also use a 9" for a shorter but wider cake, simply start checking the cake after 30 minutes as it will bake faster.

Bake the Cake

Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 10-15 minutes.

When the cake is finished baking, check it by sticking a toothpick into the center of one section of the cake. If the toothpick comes out clean, the cake is fully baked.

Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form.

After 10 minutes, run a knife between the cake and the edge of the pan, then remove the springform.

Allow the cake to cool completely before assembling.

Vanilla Sour Cream Whipped Cream

In the bowl of a stand mixer or one you can use an electric mixer with, add in the heavy cream, powdered sugar, vanilla, and salt. Whip on medium high speed with the whisk attachment until lines begin to appear.

Turn the mixer down to medium and add in the sour cream one spoonful at a time until you like the taste! If you aren't sure, start tasting after 150 grams.

Place in the fridge until ready to assemble.

Assemble

Slice the cake into 2 or 3 layers with a serrated knife. The instructions below are for two layers but simply put the cream from the top in between the top two layers if you decide to slice the cake into 3 layers.

Place the bottom layer of the cake onto a dish or cake stand, ideally lined with parchment for easy transportation.

Scoop one half of the sour cream whipped cream onto the bottom layer of cake and use the back of a spoon or rubber spatula to spread it out. Stop about 1/4" from the edge of the cake.

Sprinkle with a few fresh currants or add in a bit of currant jam like this one from my currant puff pastry cake.

Place the top layer of cake over the filling and dollop the second half of the cream on top.

To decorate, lay a couple stems of currants on top and dust with powdered sugar.

If time, leave the cake to firm up slightly for an hour in the fridge before slicing but it can be sliced and served immediately.

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