for 16 pieces

Cake batter

400 g	white flour
½ tsp	salt
80 g	sugar
1 parcel	vanilla sugar
1 tsp	baking powder
1 tsp	sodium bicarbonate
4	eggs
2 dl	milk
125 g	butter, melted, left to cool
1 tbsp	apple vinegar
350 g	red currants, berries plucked off

Icing

50 g	red currants
80 g	icing sugar
100 g	red currants

How it's done

Cake batter

In a bowl, mix the flour with all the other ingredients up to and including the bicarbonate of soda. Whisk the eggs, milk, butter and vinegar, pour into the dry ingredients, whisk together briefly. Carefully mix the redcurrants into the cake batter and transfer to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.

Icing

Finely mash the red currants with a fork, pass through a sieve (yields approx. 2 tbsp of juice). Add the icing sugar to the juice, mix to create a thick icing. Spread the icing over the cake. Top with redcurrants.

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