Lemon and Grape Cake

Name: Lemon and Grape Cake - Narcisa D.
Ingredients: 120 g butter; 140 g sugar; 2 eggs (I had country eggs; which is why they are so yellow); zest from half a lemon (I had a large lemon); juice from half a lemon; 5 tablespoons milk; a pinch of salt; 250 g flour; 1 teaspoon baking powder; 4; 5 tablespoons currants (red currants); 1/2 tablespoon butter or margarine for greasing the pan; powdered sugar for dusting.

Dessert - Lemon and Grape Cake by Narcisa D. - Recipia

Lemon and currant cake is perfect for mornings when you want something simple alongside your coffee. It has a tender and fragrant dough, with a fresh lemon taste and small tart areas from red currants. I prepared it in a Multicooker, but the dough can also be placed in a baking tray and baked in the oven. You can also use white or black currants in the recipe, not just red ones. Quick Info Preparation time: not specified in the original recipe Cooking time: 45 minutes Additional time in Multicooker: 5-10 minutes with the lid closed Total known time: approximately 50-55 minutes, excluding dough preparation time Servings: number not specified; the cake is sliced after cooling Difficulty: easy Recipe type: homemade cake with lemon and red currants, suitable for breakfast or coffee Ingredients 120 g butter, at room temperature 140 g sugar 2 eggs Zest of half a lemon; in the used recipe, I had a large lemon Juice of half a lemon 5 tablespoons milk A pinch of salt 250 g flour 1 teaspoon baking powder 4-5 tablespoons currants, meaning red currants 1/2 tablespoon butter or margarine for greasing the dish Powdered sugar for decoration Out of the total amount of red currants, about 3 tablespoons are added to the dough, and about 2 tablespoons are sprinkled on top before baking. White currants, black currants, or a mix of all three can also be used. Preparation method 1. Prepare the dough with butter and sugar Put the soft butter in a bowl and mix it with the sugar and a pinch of salt. The mixture should become homogeneous and creamy. 2. Add lemon and eggs Incorporate the grated zest and lemon juice. Then add the eggs one at a time, mixing with a whisk after each. Do not add both at once, as they incorporate more slowly into the butter mixture. 3. Incorporate flour and milk Mix the flour with the baking powder. Gradually add this mixture to the liquid composition, pouring in the milk in the meantime. Alternate flour with milk and mix until you obtain a homogeneous dough. 4. Add some currants to the dough Add about 3 tablespoons of currants to the dough and mix gently to distribute. There is no need to insist too much on mixing. 5. Prepare the dish Grease the Multicooker dish with butter or margarine. Pour the dough into the dish and level the surface with a spatula. 6. Add the currants on top Sprinkle about 2 tablespoons of currants over the dough. These will remain on the surface and will bring a bit of acidity to every area where they are found. 7. Bake the cake in the Multicooker Select the Bake program, set the temperature to 150 degrees, and the time to 45 minutes. Start the program and close the lid. After the 45 minutes are up, leave the cake in the appliance for another 5-10 minutes with the lid closed. 8. Cool and serve Remove the cake onto a platter and dust it with powdered sugar. Let it cool slightly before slicing, so the pieces cut more easily. For the oven version, the same dough recipe can be placed in a greased tray. The recipe source does not specify the temperature and baking time for the oven, so these need to be adapted according to the tray and oven used. Why I make the recipe often I like it because it is made from common ingredients and does not require cream or complicated decoration. The lemon changes the taste of a simple butter dough, and the currants bring small tart points that balance the sugar. Plus, the fruits can be changed depending on what I have on hand: red, white, black currants, or all together. It is a cake suitable to be portioned and served simply, with powdered sugar on top. It pairs especially well with coffee or tea, without needing any additional toppings. Tips Use soft butter, not melted. It will combine more easily with the sugar and will help achieve a uniform composition. Add the eggs one at a time and mix after each. This step is important especially because the dough contains butter. The lemon zest should be grated only from the yellow part. The white part under the skin can have a bitter taste. Respect the distribution of the currants: some are incorporated into the dough, and the rest are placed on top. If you mix all the fruits into the composition, you will no longer have currants on the surface. Let the cake sit for a few minutes before slicing. When it is very hot, the slices can break more easily. Substitutions Currants can be replaced with white or black currants. A mix of red, white, and black currants can also be used, keeping the total amount of 4-5 tablespoons. The butter used for greasing the dish can be replaced with margarine, as mentioned in the original recipe. Variations If you have currants of different colors, you can combine them both in the dough and on top. This way, the cake will have fruits with slightly different tastes, without needing to change the other ingredients. For a version with a more pronounced lemon flavor, use both the zest and the juice specified in the recipe. There is no need to change the amount of sugar or milk. Serving ideas Serve the cake dusted with powdered sugar after it has cooled slightly. It is sufficient simply alongside coffee or tea. It can be sliced directly on a platter and served for breakfast or as a simple dessert. The currants already provide enough flavor, so there is no need for cream or sauce. Frequently asked questions Can I use frozen currants? The original recipe mentions currants, white currants, and black currants, without specifying whether they are fresh or frozen. If you use frozen currants, it is safer to add them without letting them thaw completely, to avoid bringing too much liquid into the dough. This is a practical adaptation, not a step from the original recipe. Can I make the cake without a Multicooker? Yes. The dough is the same and can be placed in a greased tray and baked in the oven. For the oven version, the source does not indicate the temperature and duration, so these cannot be specified exactly here. Why is the cake left for a few minutes in the Multicooker after the program ends? In the recipe, the cake is left for another 5-10 minutes with the lid closed after the 45 minutes of baking are finished. This time is part of the preparation method indicated for the Multicooker. Can I put all the currants in the dough? You can, but the recipe is designed with about 3 tablespoons of currants in the composition and about 2 tablespoons on top. Keeping some for the surface helps with the distribution of the fruits and the final appearance. When can I slice the cake? After it has been removed onto a platter and has cooled slightly. If it is sliced immediately while it is very hot, the dough may be softer and the slices may break. Nutritional values The values below are estimates and refer to the entire recipe, not including the exact amount of powdered sugar used at the end. They can vary depending on the type of butter, the size of the eggs, the milk used, and the number of slices. For the entire cake: approximately 2,500-2,700 kcal, 110-120 g fat, 345-365 g carbohydrates, and 40-45 g protein. If the cake is divided into 10 slices, a slice has approximately 250-270 kcal, 11-12 g fat, 35-37 g carbohydrates, and 4-5 g protein. The powdered sugar added on top slightly increases the caloric value, depending on the amount used. Storage and reheating Keep the cake covered after it has cooled, to prevent it from drying out. Since it does not have cream or perishable filling, it can be served simply at room temperature. Reheating is not necessary. If you prefer the cake slightly warm, heat only the slice you are about to serve, without reheating the entire cake repeatedly.

Lemon and Grape Cake

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