Currant Cake with Caramelized Almonds

Ingredients

• 800 g red currants
• 350 g spelt whole‑grain flour
• 200 g wheat flour Type 550
• 42 g yeast (1 cube)
• 150 g maple syrup (10 tbsp)
• 160 ml lukewarm milk (3.5% fat)
• 200 g butter
• 1 egg
• 1 vanilla pod
• 100 g Ground Almonds
• 100 g almond slivers
• powdered sugar made from erythritol

Instructions

1. 1.

   Wash currants, pat dry and gently separate the stems with a fork into a bowl.

2. 2.

   Mix both flours. Sift 400 g of flour into a large bowl, create a well in the center. Crumble yeast into it and add 4 tbsp maple syrup and 3 tbsp milk; let rise for 5 minutes. Add remaining milk, 75 g butter and egg. Knead all ingredients with a hand mixer’s dough hooks until smooth. Cover with a damp kitchen towel and let proof at room temperature for 45 minutes.

3. 3.

   Split the vanilla pod lengthwise and scrape out the seeds. Mix vanilla seeds with remaining flour, ground almonds, 4 tbsp maple syrup and 100 g butter to form crumbs; chill.

4. 4.

   Roll out the yeast dough and place on a baking sheet lined with parchment paper, forming a rim. Spread currants over it. Bake in a preheated oven at 200 °C (180 °C fan) for about 30 minutes.

5. 5.

   Distribute crumb topping over the cake and bake for another 25–30 minutes.

6. 6.

   Meanwhile heat remaining butter in a pan. Add leftover maple syrup and almond slivers; caramelize on low heat for 7–8 minutes until light brown. Sprinkle caramelized almonds over the cake, cut into pieces and dust with powdered erythritol sugar.