Sketching Out Blog: Sketches of art, watercolor, photos, recipes, books, interviews, Jewish topics, and Highland Park, New Jersey

Red Currant Cake

A guest recipe by Ilana-Davita

red currants
Ilana-Davita presents a lovely currant cake recipe. We don’t see many red currants in New Jersey – I suggest trying the cake with blueberries. I did find an article about red currants suggesting they do exist in New Jersey. I can ask the farmers at our local Highland Park Farmer’s Market. Ilana-Davita says she doesn’t see many blueberries in her part of France. According to this redcurrant Wikipedia article, the North American currants may not taste as good as those of Western Europe.


  • one pound of red currants
  • 3 Tbsp spelt flour (yes, just that small amount of flour is needed)
  • 1 pinch of salt
  • 3 large eggs
  • 3 Tbsp natural cane sugar
  • 1 glass (appr. 200ml) of buttermilk or milk substitute such as almond milk or oat milk
  • 1 pkt of vanilla sugar (may use vanilla extract)

Mix the flour and salt with the eggs. Add the sugar and milk. Grease a baking pan and lay the currants at the bottom. Add the batter and sprinkle with the vanilla sugar. Bake for 45 minutes at 360°F.

This recipe is my mom’s but I have changed it slightly. She uses plain sugar and flour and mixes the vanilla sugar with the rest of the batter.

red currant cake

This cake reminds me of Mollie Katzen’s Cranapple-Walnut Cake – I used to make that one with whatever fruit I had available. As Mollie noted at the head of the page: “~very moist ♥♥♥.”

And because Ilana-Davita took such a red photo of currants, I am submitting this to Ruby Tuesday:
Ruby Tuesday

Dimple says

This sounds delicious! I think I will try it with blueberries...

Louis la Vache says


Ilana-Davita says

Thank you Leora for hosting my recipe!

Leora says

With pleasure! The readers are already enjoying!

Greensboro Daily Photo says


This recipe looks amazing. I'll have to try it. You comment about the spoon from the fleishig vs. the milchig drawer is too funny.

Small world, this Internet stuff. Louis sent you to Greensboro Daily Photo. I head to your blog. If you don't already, make sure you check out Dina's blog on Jerusalem Hills Daily Photo.



Leora says


For my readers who might appreciate the joke, you wrote about Judaism 101, including an intro to a kosher kitchen. I responded: "Does the kitchen preview include one member of the family yelling at - I mean reminding another member of the family to take a spoon from the fleishig drawer instead of the milchig one? ;-)"

Luna Miranda says

the first photo is mouth-watering! i have never seen or tasted red currants. the cake looks delicious.

Leora says

I don't believe I've tried red currants, either. They grow in France, where Ilana-Davita lives.

Dimple says

I made this with blueberries yesterday. It is delicious and not too sweet. I had a bit of a surprise, though: the batter went to the bottom and the blueberries to the top! I made it with a pound and a half of frozen, thawed fruit, arrowroot powder (I don't tolerate gluten), and baked it in an 8" square pan. These differences may explain my surprise! Surprises aside, I will make it again!

Leora says

Thanks for the feedback. I wonder if you use something other than the arrowroot, it might work a little better? A different non-gluten flour-like substance?

Ralph says

I don't know much about red currants - but as it is said that 'we eat with our eyes', this is a kae to rond up many a meal, the sweet cake would be paired with a strong cup of copy. I don't bake, but perhaps Allegra could try this. It sounds as delicious as it tastes!

Robin from Israel says

Looks wonderful!

My photography is available for purchase - visit Around the Island Photography and bring home something beautiful today!

Patti Villers says

Looks yummy, Leora ~ I've never had red currants either.

I was just going to say that our daughter might like to bake this, and then I saw Ralph's comment and smiled.
Great minds do think alike!

I would like to substitute blueberries as well. I love blueberries.

NatureFootstep says

oh. this looks sooooo tasty. And seems good to when I read the recipe.

felisol says

My red currants will be ripe in three weeks.
You can have as many as you like. I planted the shrubs for nostalgic reasons. My mother made jelly, jam and juice from the red and black currants. I freeze them, and that's it. They need sugar and cream to be edible.

Leora says

"need sugar and cream to be edible" - sort of like our cranberries need sugar.

Iowa Gardening Woman says

Now those are the most beautiful currants I have ever seen and the recipe sounds great.

dianne says

the photo itself is delicious!!

Nonizamboni says

An 'exotic' take on the usual suspects. I will be searching the local farmers markets now. . .and thanks for the Mollie Katzen recipe.

Liz says


My entries:
Moms...Check Nyo

Kim,USA says

I am hungry looking at the cake ^_^. Yummy!!

It‘s Red

Rayna Eliana says

Judging from the photo...the recipe must be wonderful.


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