Currant Cake

(*) For a pie dish (quiche dish) 26 cm long.

Butter the mold and dust sparingly with flour. Put in a cool place. Preheat the oven to 180 °C.

Rinse the currants briefly after they have cooled and dry them on kitchen roll, then pluck the berries from the branches.

Put the butter in a small frying pan. Slit the vanilla bean lengthwise and add with the seeds scraped out. Slowly melt the butter until not too hot.

In a large baking bowl, beat eggs and sugar just briefly. Combine flour and baking powder and fold in. Remove the vanilla bean from the butter and mix the butter into the batter as well.

Spread 1/3 of the batter evenly into the prepared pan. Mold half of the currants on top, cover with another third of batter, spread the remaining berries evenly on top and finish with batter.

Bake the currant cake in the oven at 180 °C on the second rack from the bottom for forty to forty-five minutes.

Stand in the pan for a few min, then turn out onto a cooling rack and cool.

Tip: The cake stays fresh for 2#3 days wrapped in aluminum foil.

Have fun with this fine cake!

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