red currant cake.

Now that my kitchen is sparkling clean, I’m inspired to dirty it up with a baking project. And I think I’ve found the perfect one. Loaf cake is great because 1. it gives you an excuse to eat cake (I mean, “bread”) for breakfast and 2. it’s a really easy thing to bake. Recipe from Cannelle et Vanille. And don’t be put off by the measurements; conversion websites abound, or invest in a kitchen scale. (Measuring by weight rather than volume is actually far more accurate, and accuracy comes in handy when baking.) Enjoy! xo, m

To make fruit butter to accompany the loaf, simply add a few tablespoons of berry preserves to softened butter.

To make fruit butter to accompany the loaf, simply add a few tablespoons of berry preserves to softened butter.

Red Currant and Poppy Seed Cakes
Makes 3 small loaves or 1 large one

170 grams butter, room temperature
250 grams sugar
1 tsp vanila extract
Zest of 1 lemon
2 eggs
180 grams buttermilk
180 grams flour
4 grams baking powder
3 grams salt
7 grams poppy seeds
100 grams fresh red currants

Cream the butter and sugar together until light. Add the vanilla extract and lemon zest.
Add the eggs one at a time and scrape to incorporate well.
Add the flour, baking powder and salt and mix. Add the buttermilk and mix. Add the poppy seeds and fold in the red currants.
Pour the batter into pans and bake at 350F for about 25-30 minutes.

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