Moist Black Currant Loaf Cake

This moist black currant loaf cake is bursting with tart berries folded into a tender kefir batter. It bakes up soft, fragrant and not too sweet — perfect with a cup of tea or morning coffee. If you enjoy fruity bakes, try our Peach Kefir Cake and our Classic Semolina Kefir Cake (Mannik).

Ingredients

• 2 eggs
• 190 ml (3/4 cup) kefir
• 140 g (5 oz) black currants
• 80 g (5.5 tbsp) melted butter
• 190 g (1 1/2 cups) flour
• 1/2 tsp baking soda, quenched with vinegar
• Vanillin to taste
• Sugar to taste
• 1/2 tbsp cornstarch (optional)

Instructions

1. Beat the eggs with the butter and kefir for 1-2 minutes.
2. Sift in the flour, add vanillin, sugar and the quenched baking soda; mix.
3. Toss the black currants with the cornstarch (optional, keeps them from sinking).
4. Fold the berries into the batter.
5. Pour into a loaf pan and bake at 170C (340F) for 40-45 minutes, until a toothpick comes out clean.

Tips

• If using frozen currants, don’t thaw them first — fold them in straight from the freezer so the batter doesn’t turn gray.
• Quench the baking soda with a splash of vinegar right before adding it for the fluffiest crumb.
• For egg safety basics, the food-safety guides at USDA are a trustworthy reference.

Nutrition: per 100 g: 188 kcal, protein 7 g, fat 7 g, carbs 24 g.