Simple caramel tea cake with currants inside and caramel sauce outside. The cake is moist, soft and… caramel-y. Despite expectation it is not very sweet. And this amazing feeling when in one bite we meet cake and fruit with all their sweet sourness. The sauce outside is another load of delightful caramel, so necessary for all its fans. Enjoy!
small bundtcake pan or small loaf pan
- ½ cup (110 g) butter, softened
- ¾ cup firmly packed (175 g) golden sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon golden syrup
- 1 cup + 2 tablespoons (180 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 100 ml milk
- 200 g fresh currants (I used white and red)
- 5 tablespoons dark brown sugar
- 2 tablespoon butter
- 5 tablespoons whipping cream
Preheat oven to 350°F/180°C. Grease the pan with butter and dust with flour.
In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add vanilla extract and golden syrup, mix. Add eggs, one at the time. Add flour mixed with baking powder and cinnamon in three batches alternate with milk starting and ending with flour. Mix until completely incorporated. Add currants and mix carefully with rubber spatula. Spoon the cake mixture to prepared pan. Bake for 25 minutes (until the skewer inserted into the center comes out clean). Leave in the pan for 5 minutes then transfer to a wire rack and cool.
Icing: place butter and sugar in a saucepan and heat until butter melted and sugar dissolved. Add cream, heat for further few minutes until sauce starts to thick. Pour the warm icing over the cake and let it drip down. Place some fresh fruits on the top.
Category: Fruit cakes.
Tags: caramel, currants.