Black Currant and Hazelnut Crumble Cake

Prepare this excellent cake and you will surely agree that black currants and hazelnuts are a fantastic combination.

Details

  • Preparation Time: 18 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 230 g Butter, unsalted

  • 230 g Sugar, brown

  • 1 bag Sugar, white

  • 3 pieces Egg, fresh

  • 230 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

Hazelnut crumble

  • 75 g Wheat flour, white, multi-purpose

  • 50 g Sugar, brown

  • 80 g Nuts, hazelnuts

  • 50 g Butter, unsalted

  • 1 spoon Butter, unsalted

  • 300 g Black currant, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a deep rectangular baking dish well with butter. Quickly rinse the black currants under running water and drain well. In a bowl, mix the flour, baking powder, and salt.

  2. In another bowl, use an electric mixer to cream together the softened butter, brown sugar, and vanilla sugar. Mix on medium speed for about 2 minutes. Add the eggs and mix for another minute. Sift the dry ingredients into the mixture, reduce the mixer speed, and mix until a smooth batter without lumps forms.

  3. Pour the prepared batter into the greased baking dish and spread it evenly with a spatula (or spoon), smoothing the top. Sprinkle the black currants over the batter.

  4. Prepare the crumble. In a bowl, mix the coarsely chopped hazelnuts, flour, and sugar. Sprinkle the mixture with diced butter and use your fingers to rub it into the dry ingredients until a crumbly mixture forms. Sprinkle the crumble over the black currants and bake the dish in the preheated oven for about 30 to 35 minutes.

  5. The cake can be served warm or well chilled before serving. Offer it with a warm or cold beverage.

Nutrition Information (Per 100g)

  • Calories: 345.73 kcal
  • Fat: 18.46 g
    • Saturated Fat: 9.3 g
  • Carbohydrates: 39.72 g
    • Sugars: 19.44 g
  • Protein: 4.83 g
  • Fiber: 0.84 g