Four weeks since my previous post! It's Friday evening, and I felt like baking something. I still have a few liters of red currant in the freezer, and ever since I made red currant muffins, I've been meaning to try the recipe with some oat flakes. However, I am all out of muffin cups, so it ended up being a coffee cake instead. Original recipe here.
- 1.5 dl sugar
- 1 egg
- 4 dl all-purpose flour
- 1 dl rolled oats (or are they oat flakes?)
- 1 tsp salt
- 1.5 tsp baking powder
- 60 g butter or margarine, melted
- 3-4 dl milk (I forgot to measure it, oooops)
- 5 dl red currant
Prep time: 15 minutes
Baking time: about 1 hour
What to do:
- Grease a loaf pan and sprinkle with breadcrumbs.
- Whisk the egg and sugar together into a white foam.
- Combine the dry ingredients in a separate bowl.
- Add the dry ingredients, butter and a bit of milk to the batter and mix with a spoon or spatula.
- Keep adding milk and mixing until the batter reaches a good consistency (it should be quite thick, not really pourable, but definitely not as thick as cookie dough).
- Measure the red currant into a large bowl, add a bit of flour, and shake the bowl until the berries get "floured". This way they won't sink to the bottom of the cake.
- Fold the berries into the batter, and pour it into the loaf pan.
- Bake at 175-200 C for about an hour, until the surface is golden brown and a toothpick inserted in the cake comes out clean.