Red Currant Bakery

0 Preheat the oven to 350 F and place a rack in the middle of the oven.
Prep the Red Currants
2 Remove any stems from the currants and rinse them under cold water.
3 Pour 250 grams of the currants into a medium bowl along with 50 grams of granulated sugar.
4 Toss the currants until fully coated with the sugar and set aside.
Vanilla Cake Pan
6 In the bowl of a stand mixer, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers to release the fragrance and flavor. Add in the flour, salt, baking soda and baking powder and whisk to combine.
7 Add in the eggs, butter, greek yogurt, and vanilla. Use the paddle attachment (or hand mixer) to mix the batter first on low speed for 10 seconds. Then, medium high until just fully mixed. Toss the remaining red currants with a tablespoon of flour until just coated.
8 Pour the coated red currants into the vanilla cake batter. Use a flat rubber spatula to fold the coated currants into the cake batter.
Prepare the Cake pan
10 If using a springform pan, press a large sheet of parchment paper into the pan. I find it helpful to crinkle the paper first to make it more malleable.
11 If using a classic cake pan with no seam at the bottom, grease it with soft butter. then cut a round of parchment that fits perfectly (or as well as you can) into the bottom of the pan. Place it in the pan and smooth the parchment across the bottom of the pan.
Assemble and bake
13 Pour the coated red currants into the base of the lined pan and gently spread them out.
14 Pour the cake batter over the currants and smooth out the top if needed.
15 Bake the cake in the preheated oven for 30 minutes. After 30 minutes, rotate the cake 180 degrees and bake for another 20-25 minutes. *Bake time will vary a lot depending on the size of pan that you use.
16 When the cake is finished baking, check it by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully baked. The top of the cake should also be golden brown.
17 Remove the cake from the oven and leave it to cool for 30 minutes to an hour before flipping it out of the pan.
18 After 30 minutes, lay a piece of parchment paper over the top of the cake, followed by a large plate or cake stand upside down.
19 Holding on to the pan, parchment, and plate, flip the cake over and tap on the bottom a few times until the cake releases.
20 Allow the cake to cool for at least 5 minutes before serving.To serve top with vanilla ice cream with olive oil and flaky sea salt or softly whipped cream, more currants, and a dusting of powdered sugar.