Currant Almond Cake with Meringue
Currant almond cake with meringue from Spoonsparrow is always well received.
Ingredients
- 3 eggs
- 100 ml Rapeseed oil
- 75 g honey
- 200 g unsweetened applesauce
- 250 g spelt whole‑grain flour
- 50 g almond flour
- 1 tsp Baking powder
- a pinch salt
- 0.5 tsp vanilla powder
- 125 ml almond drink (almond milk)
- 400 g red currants
- 1 tsp lemon juice
- 100 g erythritol
- 4 sprigs Mint
Instructions
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1.
Separate the eggs and set the whites aside. In a mixing bowl combine yolks, oil, honey and applesauce; whisk with hand mixer until frothy. In another bowl mix spelt flour, almond flour, baking powder, salt and vanilla powder, then sift into the applesauce mixture. Add almond drink and stir until smooth. Spread batter evenly on parchment‑lined tray. Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 25 minutes until golden.
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2.
While the cake bakes, wash currants, drain and gently separate from stems with a fork.
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3.
Whisk egg whites with 1 tsp lemon juice to stiff peaks, gradually adding erythritol. Fold in currants into two‑thirds of the meringue and spread over the prebaked batter. Spoon remaining meringue on top.
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4.
Bake cake for another 25–30 minutes until set. Let rest in turned‑off oven for 10 minutes, then remove and cool completely. Rinse mint, shake dry and pluck leaves. Cut cake into small rectangles and garnish with mint leaves.
