Currant Bake

Ingredients

• 250 g red currants
• 3 eggs
• 40 g powdered sugar from birch sugar (4 tbsp)
• 1 tsp piment
• a pinch of salt
• 0.5 Organic lemon
• 125 ml Milk (1.5% fat)
• 125 g flour
• 50 g almond sticks (4 tbsp)

Instructions

1. 1.

   Wash the currants and drain well in a sieve.

2. 2.

   Use a fork to strip stems and place them in a bowl.

3. 3.

   Beat the eggs with a hand mixer for 4–5 minutes until frothy.

4. 4.

   Add powdered birch sugar, piment, and salt and fold gently.

5. 5.

   Rinse half a lemon hot, dry it, and finely grate the zest. (Use the remaining lemon elsewhere.)

6. 6.

   Stir 2 tsp of lemon zest with milk and flour into the egg foam.

7. 7.

   Pour the mixture into a large baking dish.

8. 8.

   Scatter currants and almond sticks on top. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 35–40 minutes and serve warm.