CURRANT TEA CAKES
Came across these while looking for a tea biscuit recipe in all of my cookbooks. Not exactly what I was looking for, but very good and easy.
Provided by Karen..
Categories Breads
Time 30m
Yield 36 cakes
Number Of Ingredients 8
Steps:
- Cream butter, lemon peel and lemon juice until light.
- Add sugar and cream until light and fluffy.
- Add eggs and blend well.
- In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
- Stir in currants.
- Drop by teaspoonsful onto greased and floured baking sheet.
- Bake at 350* for 10 minutes or until set.
- Remove to a wire rack to cool.
CURRANT & LEMON CAKE
Make and share this Currant & Lemon Cake recipe from Food.com.
Provided by Sara 76
Categories Dessert
Time 1h15m
Yield 1 large cake
Number Of Ingredients 8
Steps:
- Place currants, lemon juice, and butter in a pan and heat to melt butter.
- Cool slightly.
- Beat in eggs with a wooden spoon.
- Add sugar, rind, flour and milk. Mix well.
- Bake in a lined roasting dish at 160 C for about 1 hour.
Nutrition Facts : Calories 9702.6, Fat 359.5, SaturatedFat 217.1, Cholesterol 1735, Sodium 9915, Carbohydrate 1582.5, Fiber 84.1, Sugar 1078.5, Protein 133.5
LEMON-CURRANT MACAROONS
Steps:
- Whisk 3 egg whites, 3 tablespoons sugar and a pinch of salt until frothy. Stir in 3 cups shredded coconut, 1/3 cup currants and 1 teaspoon lemon zest. Drop by packed tablespoonfuls onto an oiled baking sheet. Bake at 325 degrees F until golden, 25 to 30 minutes. Let cool, then dip in melted chocolate.
COCONUT-RED CURRANT CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 11-by-17-inch rimmed baking sheet or jelly roll pan with coconut oil; line the bottom with parchment paper. Brush the parchment with more oil and dust with flour, tapping out the excess.
- Sift the flour, baking powder and salt into a large bowl; set aside. Place the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes, then drain. Crack the eggs into a separate large bowl and add the granulated sugar. Beat with a mixer on medium-low speed, 30 seconds, then increase the speed to medium high and beat until thick, pale and fluffy, 8 to 10 minutes. (Don't underbeat; the beaten eggs are essential to help the cake rise.) Pour the egg mixture over the flour mixture and gently fold together with a rubber spatula until combined. Add the melted coconut oil and coconut extract and stir to just combine. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, about 18 minutes. Let cool 5 minutes.
- Generously sift confectioners' sugar over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
- Meanwhile, make the frosting: Spread the coconut on a baking sheet and bake at 350 degrees F, stirring once, until lightly browned and toasted, 5 to 7 minutes. Let cool. Whisk the egg whites, granulated sugar, lemon juice and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove the bowl from the heat and beat the egg white mixture with a mixer on medium-high speed until thick, glossy and cooled, about 6 minutes. Beat in the vanilla and coconut extracts.
- Gently unroll the cake. Spread the jelly over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the frosting on the top and sides of the cake. Sprinkle with the toasted coconut.
CURRANT CAKE
Home made currant cake
Provided by elaineoconnell
Time 1h
Yield Makes Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 200ðC/400ðF/Gas 6. Lightly dust a flat baking tray with flour.
- Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
- Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
- Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
- Transfer to the prepared baking tray and shape into a round 1 1/2â deep. Cut a cross on top and bake for about 40 minutes until golden brown.
BLACK CURRANT POUND CAKE
I have not tried this yet, but it uses Black Currant Tea, which is one of my favorite tea flavors. I have a feeling other teas would also work. From Cooking Light (October 2003).
Provided by Vino Girl
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F°.
- CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
- Remove and discard tea bags; cool tea to room temperature.
- Stir in sour cream.
- Combine flour, baking powder, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in vanilla.
- Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
- Spoon batter into a 10-inch tube pan coated with cooking spray.
- Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 15 minutes on a wire rack.
- Remove from pan; cool completely on wire rack.
- GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
- Remove and discard tea bag.
- Add powdered sugar and juice to brewed tea, stirring well with a whisk.
- Drizzle glaze over cake.
Nutrition Facts : Calories 300.6, Fat 9.9, SaturatedFat 5.8, Cholesterol 63, Sodium 138.1, Carbohydrate 49.5, Fiber 0.6, Sugar 31.1, Protein 3.9
RED CURRANT PIE (OR IS IT CAKE?)
While visiting my daughter in Germany, we were given a basketful of fresh red currants, a sweet-tart berry, and tried this recipe on a whim. It was wonderful! The currants kept their fresh flavor and the pie/cake was a perfect base. Back home, I'm going to try the same recipe with fresh strawberries, then fresh blueberries, then fresh raspberries...
Provided by Lise in Indiana
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For Crust: In a medium bowl, sift together flour and baking powder.
- Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough.
- Pat the dough evenly into the bottom of a 9" springform pan.
- Chill dough in pan for 25-30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in oven for 25 minutes, or until golden.
- For Filling: In a medium bowl, beat egg whites until stiff.
- Gradually stir in sugar and cornstarch; beat for 5 minutes.
- Fold currants into mixture and pour into warm crust.
- Bake in oven for 10 minutes, or until top is lightly browned.
- Cool completely before serving.
Nutrition Facts : Calories 321, Fat 12.8, SaturatedFat 7.7, Cholesterol 72, Sodium 163.3, Carbohydrate 48.2, Fiber 2, Sugar 27.4, Protein 4.5
ROSEMARY LEMON CAKE
This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.
Provided by Outta Here
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with nonstick cooking spray.
- Combine first 5 ingredients in a bowl; set aside.
- Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
- Add yogurt, extracts, egg and egg white; beat 1 minute.
- Add flour mixture and beat at low speed until well blended.
- Fold in zest and cranberries.
- Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
- Remove from oven.
- Pierce cake with a fork.
- Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
- To serve, remove ring of pan and slide bottom onto a cake plate.
More about "currant lemon cake food"
RED CURRANT LEMON LOAF - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Cuisine North AmericanTotal Time 1 hr 10 minsCategory DessertCalories 390 per serving
- Preheat oven to 375 degrees. Prepare a large loaf pan by greasing it with non-stick cooking spray. Set aside.
- Whisk together the confectioner's sugar and lemon juice until smooth and creamy. Drizzle over the cooled loaf.
HELEN GOH'S LEMON AND CURRANT CREAM CAKES RECIPE - …
From goodfood.com.au
Servings 12Total Time 1 hr 30 minsCategory Dessert
- Combine currants and alcohol or juice in a small saucepan and warm up (or place in a small jar and microwave on medium-high for 30 seconds), then leave on the kitchen bench for the fruit to plump up while you prepare the cake. (You could also soak the currants overnight at room temperature.)
- Combine eggs, sugar, lemon zest and salt in the bowl of a cake mixer and beat on medium-high speed with the whisk attachment until thick and creamy (about 2 minutes). Reduce speed to medium and add the cream, beating for another 30 seconds to combine. Remove the bowl from the machine, then fold in the flour/yeast mix with a hand whisk. Add the melted, cooled butter and vanilla extract, mixing until smooth and combined. Cover the bowl with cling film and rest at room temperature for 30 minutes.
- Meanwhile, grease a 12-hole muffin tin liberally with the extra butter, then sprinkle all over with flour. Tap and turn the tin to coat evenly, then turn upside down and tap away excess.
LEMON AND BLACK CURRANT STRIPE CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (11)Total Time 1 hr 45 minsServings 1Calories 480 per serving
- Preheat the oven to 400°F. Line an ungreased 13" x 18" half-sheet pan with parchment., To make the cake: Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. (Reserve the whites, holding them at room temperature.) Measure 1 1/2 tablespoons of the sugar and set aside; add the remaining 3/4 cup sugar to the egg yolks along with the lemon juice., Beat on medium-high speed for about 3 minutes, until the mixture is pale yellow and thick.
- Remove the bowl from the mixer and sift half of the flour plus the salt over the yolk mixture., Fold the flour into the mixture, taking care not to deflate it, and repeat with the remaining flour and salt.
- Add the lemon zest and transfer to a large mixing bowl., In the clean bowl of your stand mixer fitted with the whisk, beat the egg whites on medium-high speed until soft peaks form, then slowly pour in the reserved 1 1/2 tablespoons sugar.
- Beat until stiff peaks form., Gently fold one-third of the beaten egg whites into the egg yolk mixture.
LEMON OLIVE OIL CAKE WITH CURRANTS - FOOD BLOG
From kitchenventuresbya.com
RED CURRANT BAKERY • FOOD PHOTOGRAPHY · RECIPE DEVELOPMENT
From redcurrantbakery.com
LEMON AND CURRANT LOAF - FOOD TO LOVE
From foodtolove.co.nz
CURRANT LEMON CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
REDCURRANT AND LEMON CAKE WITH REDCURRANT SYRUP
From thinkingcountry.com
CURRANT AND LEMON TART CAKE RECIPE ALL CAKE RECIPE - CACKE ...
From cacke-recipe.com
WITH TWO WHOLE CUPS OF RED CURRANTS, AND LEMON ZEST, THIS ...
From pinterest.ca
LEMON AND CURRANT LOAF | RECIPE | CURRANT RECIPES, LOAF ...
From pinterest.ca
LEMON AND BLACKCURRANT STRIPE CAKE RECIPE - TODAY.COM
From today.com
RED CURRANT CAKE | CURRANT RECIPES, CURRANT CAKE, CURRANT ...
From pinterest.ca
VEGAN YOGURT CAKE WITH RED CURRANTS - MY BERRY FOREST
From myberryforest.com
BLACK CURRANT DRIZZLE CAKE - THE ENGLISH KITCHEN
From theenglishkitchen.co
CURRANT CAKE RECIPE
From crecipe.com
10 BEST RED CURRANT CAKE RECIPES | YUMMLY
From yummly.com
CURRANT MERINGUE TORTE | THE LEMON APRON | RECIPE ...
From pinterest.ca
LEMON ROULADE • RED CURRANT BAKERY
From redcurrantbakery.com
LEMON-CURRANT-CREAM SCONES RECIPE - GRACE PARISI | …
From foodandwine.com
10 BEST CURRANT CAKE RECIPES - YUMMLY
From yummly.co.uk
CURRANT COFFEE CAKE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
ROSEMARY-LEMON CAKE WITH CURRANTS RECIPE | MYRECIPES
From myrecipes.com
CURRANT SLICE - ORGRAN
From orgran.com
LEMON AND RED CURRANT YOGURT LOAF | CURRANT RECIPES, RED ...
From pinterest.ca
CAKE ARCHIVES • RED CURRANT BAKERY
From redcurrantbakery.com
RECIPE: LEMON CURRANT LEMON PIE STEP BY STEP WITH PICTURES ...
From handy.recipes
RED CURRANT CAKE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CURRANT MERINGUE TORTE | THE LEMON APRON
From thelemonapron.com
10 BEST FRESH RED CURRANTS RECIPES - YUMMLY
From yummly.com
CURRANTS RECIPES - BBC FOOD
From bbc.co.uk
LEMON AND BLACKCURRANT STRIPE CAKE | TASTE
From tastecooking.com
LEMON AND CURRANT CAKE - YOUTUBE
From youtube.com
10 BEST CURRANT CAKE RECIPES - YUMMLY
From yummly.com
THIS STUNNING, BLACKCURRANT LEMON LAYER CAKE HAS A ...
From chatelaine.com
FRESH RED CURRANT YOGURT CAKES - CRUMB: A FOOD BLOG
From crumbblog.com
GETTING TO THE HEART OF FOOD WRITING (AND A SWEDISH ...
From outside-oslo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love