Lemon and Black Currant Olive Oil Cake

It’s been a while since I’ve shared anything on this little space. I definitely feel like I lost some inspiration, thus my creativity and urge to share things on the internet dipped.

But I found these pretty little currants at the farmer’s market this week and felt the urge to bake and share it with the world. I have never tried currants before now, they have a really bright and interesting flavor that I really like with the lemon.

I have to admit that the baking gods did not bless me this morning when I attempted to remove the cake from the pan. Yikes. Regardless, I got a couple pretty pieces out of it for photos, and the rest will be inhaled within a couple days.

I’ve never made an olive oil cake before either, and I have to say that I think I prefer it. It turned out so light and fluffy. It made the perfect accompaniment to my Sunday morning coffee.

Lemon and Black Currant Olive Oil Cake

Servings: 5-6

Time: 45 minutes

Ingredients

1 cup of black currants, rinsed

1 tsp cornstarch

1 1/2 cups AP flour

1 1/2 tsp baking powder

3/4 tsp kosher salt

3 large eggs

3/4 cups cane sugar

zest from 1 lemon

3 tbsp honey

3/4 cup olive, plus more for greasing pan

1/2 cup milk of choice (I used a cashew, macadamia and almond blend)

juice from lemon

1/2-1 cup powdered sugar

Directions

Preheat your oven to 400 degrees F. Grease your bundt pan (or other pan of choice) with olive oil and set aside.

In a small bowl mix the currants and cornstarch. This should help the berries not to sink. Set aside.

In a bowl add the flour, baking powder, and salt, whisk until thoroughly combined. Set aside.

In the bowl of your stand mixer (you could use a hand mixer and large bowl instead), add the eggs, lemon zest and sugar. Beat for about 5 minutes, or until the mixture is light yellow and fluffy. With the mixer on low, stream in the olive oil and honey. Mix until combined.

Alternating between the flour mixture and milk, mix into the batter until combined. I tried not to over mix at this point, and used my spatula to make sure it was thoroughly mixed.

Pour about half the batter into the pan, sprinkle half the currants on top, then the rest of the batter, and the remaining currants.

Bake for 15 minutes, then reduce the heat to 350 degrees F and bake for another 15-20, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes, pray to the baking gods, and turn out onto a baking rack to continue cooling, Hopefully you are more successful than I was.

While the cake is cooling, make the lemon glaze. With the lemon juice in a small bowl, start with 1/2 a cup of powdered sugar, whisking thoroughly. Continue to add sugar and whisk until you reach the desired consistency. Mine was pretty thin and seeped into the cake. I think it tasted great and super lemony that way.

Top the cake with the glaze and enjoy!

Recipe adapted from: https://www.acozykitchen.com/olive-oil-berry-cake/

If you try the recipe please let me see by tagging #cozyeatsblog