Summer Soft Fruit Sensations

We have had a seismic few days since the EU referendum on the 23rd June, and as I’m not in the habit of making political statements on Lavender and Lovage, I won’t be saying anything other than I needed to bake over the weekend to cheer myself up! The weekend felt very strange, here I was in my home in SW France and yet I didn’t feel at home anymore, so a cake was definitely needed to cheer me up……enter my latest creation for Moelleux aux Groseilles (Redcurrant Cake). This cake is based on a French recipe for a Moelleux cake, which means in cake parlance, a soft and airy cake that is made by adding beaten egg whites to the cake batter, in order to make it feather light and very springy.

Armed with the latest copy of Gourmand, my favourite French foodie magazine, a cup of tea and several Rich Tea biscuits, I decided to create my own cake using some freshly picked redcurrants from our garden. I usually make redcurrant jelly with our home-grown redcurrants, and there is enough of them this year to offer that opportunity later, but I’m always looking for new ways to use all the soft fruit we grow in our garden, and so this cake was my first redcurrant project of the year. I also wanted to showcase my fabulous new mugs, plates and bowls that I was sent from The Caravan Trail, in a summery pattern called Dorset Day Trip, which is based on summer fruits and a day to the seaside on the southern coast of England.

Once the cake was made, I used a “Mix and Match” approach, which is my favourite way of serving an afternoon tea (or for breakfast, lunch, tea or supper) and used a Penzance plate to serve the cake, which looks so pretty next to the cheerful berries and muted pastel colours of the Dorset Day Trip mugs and stacking bowls. The cake was served in thick slices, and although we restrained ourselves on this occasion, next time we’ll serve the cake with a “gurt big dollop” of clotted cream or crème fraîche. The cake was divine, with the sweet, light and airy sponge being the perfect marriage for the tart redcurrants, and as well as tasting delicious, I think you’ll agree, that it looks pretty spectacular too.

Today’s recipe for the Moelleux aux Groseilles (Redcurrant Cake) is shared below, and I hope that you will enjoy it as much as we did if you decide to make it. If you are not a lover of redcurrants, or if you have a glut of other summer berries and fruit at your disposal, then why not use raspberries, strawberries or even gooseberries in place of the redcurrants – I’m going to use some of my home-grown raspberries next time I make this cake. The Caravan Trail china I used to serve this cake for afternoon tea was: Penzance plate; Penzance Sugar Shaker/Flour Sifter; Stacking Dorset Day Trip Bowls and assorted Dorset Day Trip Mugs. 

Disclaimer: I receive samples regularly from The Caravan Trail free of charge, in exchange for recipe development and promotion on my social media channels. All views and opinions are my own and I choose to share this china on Lavender and Lovage, as it is a unique British designed (and British made in certain cases) company based in Staffordshire. I was not compensated financially for this recipe post. Pieces from the range can be bought here: Buy the The Caravan Trail 

Moelleux aux Groseilles (Redcurrant Cake)

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Serves	8 to 10 slices
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Dessert, Side Dish, Snack
Misc	Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
Region	French
By author	Karen S Burns-Booth

This light and airy French sponge cake recipe has a seasonal topping of juicy redcurrants and a dusting of icing sugar. Serve in thick slices with crème fraîche or cream for a delightful summer dessert. (This would also make a wonderful festive cake for Christmas)

Ingredients

• 150g fresh redcurrants (with extra on stalks for decoration)
• 1 large free-range egg (separated)
• 100g butter
• 100g caster sugar
• 250g SR flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons milk
• Icing sugar

Note

This light and airy French sponge cake recipe has a seasonal topping of juicy redcurrants and a dusting of icing sugar. Serve in thick slices with crème fraîche or cream for a delightful summer dessert. (This would also make a wonderful festive cake for Christmas)

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 8" (20cm) round cake tin or a bundt tin.
Step 2	Strip the redcurrants from their stalks and scatter them over the base of the greased cake tin. Whisk the egg white until it holds peaks, and set to one side.
Step 3	Beat the butter and sugar together with a hand-held whisk, or in a food mixer, until light and fluffy. Add the egg yolk and mix well, before adding the flour, baking powder and salt, loosening it with the milk as you mix it.
Step 4	Add the beaten egg white to the cake mixture, folding it in gently with a large metal spoon, try not to over mix it.
Step 5	Spoon the cake mixture into the prepared tin and level with the back of a spoon; bake in the pre-heated oven for 25 to 30 minutes, until the cake has risen, is golden brown and a springy to touch.
Step 6	Allow to cool in the tin for a few minutes and then gently invert the cake onto a wire cooling rack, so the bottom with the redcurrants is on top. Allow to cool completely before placing the cake onto a serving platter.
Step 7	Sprinkle icing sugar over the top of the cake and decorate with the fresh redcurrants.
Step 8	Serve cut into slices with crème fraîche or pouring cream.

Other Summer Fruits Recipes:

Raspberry, rose and almond cake by Dom at Belleau Kitchen

Cherry Frangipane Ramekins by Janice of Farmersgirl Kitchen

Old-Fashioned Cherry Pie by Lavender and Lovage