Diane, A Broad
August 29, 2012

Red Currant Lemon Tea Cakes

The other day, David Lebovitz posted a picture of part of his ramekin collection on Instagram. Stacks of variously-sized glazed white porcelain bowls, filling an entire sink. I covet this collection from the depths of my baker-heart.

What is a girl to do but start her own collection of baking vessels? For me, though, it started with tart pans. Pretty little fluted pans in a myriad variety of sizes for a million different uses. Cupcakes? Who needs cupcakes when you can make such daintily ruffled berry-studded tea cakes?

Red currants are, as you can see, lovely crimson berries like tiny Christmas ornaments. They have a small edible pips in the middle and have a tart-sweet flavor that works quite well with this rich yellow cake. Make lots of different sizes and invite friends over!

Red Currant Lemon Tea Cakes

Makes 1 loaf, four 5-inch round cakes, or quite a few tiny tea cakes.

Ingredients

butter and flour for the pans
3/4 cup greek yogurt
1/3 cup melted butter
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla
1 3/4 cups flour, divided
1 teaspoon baking soda
pinch of salt
1 tablespoon dehydrated lemon zest
3/4 cup fresh red currants, destemmed

Directions

Heat oven to 350°F (180°C).

Thoroughly butter and flour the loaf pan or any other small molds you’ll be using.

In a large bowl, whisk together the yogurt, butter, sugar, egg, egg yolks, and vanilla.

Toss the currants in 2 tablespoons of the flour. Add the rest of the flour to the wet ingredients, along with the baking soda, salt, and lemon zest. Stir together quickly to incorporate.

Add the floured currants to the batter and carefully fold, breaking as few berries as possible.

Spoon the batter into the pan and/or molds. You’ll want to under-fill the pans and molds so the cakes have room to expand without overflowing — shoot for 1/2 to 2/3 full.

Bake for 30 minutes for the smallest (2 inches or smaller) molds, 40 minutes for medium-sized (3-4 inches) molds, 50 minutes for large (5-6 inch) molds, and 60 minutes for standard loaf pans. To check for doneness, insert a toothpick or small knife into the center of the cake. When it comes out clean, the cake is done.

Cool in molds for 10-15 minutes, when remove from molds and cool completely on wire racks.

Notes

Because I used a large variety of sizes, I’m not sure exactly how many of any given size cake this recipe will make. Sorry!

I used homemade dehydrated lemon zest (which I will do a Back to Basics post on shortly) that I ground up in a mortar and pestle, but of course, regular fresh lemon zest would be just as good if not better.

If red currants are difficult to find in your area, try other currant varieties or other small, tart berries. Blueberries would work as well, but won’t have the lovely tart-rich contrast that these have.

These are great served with a little limoncello, or with a little of it brushed on top of the cakes.

Music to cook by: Colours [Grouplove // Grouplove]

FacebookGoogle+PinteresttumblrTwitter
Posted in: cooking, desserts | Tags: , , , , , , , ,
  • http://blondexambition.wordpress.com Katie @ Blonde Ambition

    Love all the different molds!

    Also, I saw Grouplove this summer.. they are great live!

    • http://dianeabroad.com Diane, A Broad

      I saw them… maybe two summers ago in Hollywood at Bardot. Indeed, they were fantastic, especially in such an intimate setting.

  • http://www.sunshineandsmile.com Kankana

    You have a great collection too! I was just looking for something to make with red currants. Gonna give this a try :)

    • http://dianeabroad.com Diane, A Broad

      Let me know how they turn out!

  • http://savorysimple.wordpress.com Savory Simple

    These tea cakes are just beautiful!

  • http://JuliasAlbum.com Julia

    I love currants! Can’t buy them easily where I live though.

    • http://dianeabroad.com Diane, A Broad

      I know, I don’t remember seeing currants at farmers markets in LA at all. Try it with blueberries or raspberries instead!