Currant Cake


450 g

 Black currants

275 g  

My Sweet Organic Xylitol

1 tsp


40 ml

Rum (or apple/cherry juice)

100 g

ground hazelnuts


250 g



The pulp of a vanilla pod


250 g


1/2 pack 

Baking Powder

2 tbsp

My Sweet Organic Erythritol Powder

 1/2 tsp



That's how it's done:

Wash and dry the currants and put them in a bowl. Now carefully mix with 30 g sugar, 1 teaspoon cinnamon, 40 ml rum (or apple/cherry juice) and 100 g hazelnuts for 20 minutes. Gently stir in between.

In the meantime, whisk the soft butter with the xylitol and the pulp of the vanilla pod until foamy. Add the eggs one by one and stir until smooth. Mix flour and baking powder and fold in, then stir briefly. Carefully fold in the currant-hazelnut mixture in three portions. Fill the dough into a Ø 26 cm springform pan lined with baking paper and carefully smooth down.

Bake in the preheated oven at 175°C top/bottom heat on the lower rack for approx. 60 minutes.
Cover with aluminum foil if necessary 10 minutes before the end. Do not forget to sample the sticks!

After baking, let the cake cool covered in the pan.

Before serving, mix 2 tbsp My Sweet Bio-Erythrit powder and 1/2 tsp cinnamon and dust the cake. A dash of whipped cream is an excellent accompaniment!

Note: Because the black currants are pickled for a short time, they are no longer so sour and therefore also interesting for those who may not like the small fruits ;) 

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