Red Currant Mini Cakes — Petits gâteaux aux groseilles

Red Currant Mini Cakes

A lot of Red on my blog these days….

With the peak of the berry season, I know that some of you, the lucky ones, can pick fresh berries from the bushes, and you have so many that you just do not know quoi faire avec tous ces fruits ! (what to do with all of this fruit). Lucky that you are! I only have the market, which is already pas mal ! (not bad)

I had promised a real feast of red berries of all kinds. More red and white currants on the way.

Vive les groseilles !

These little cakes remind me a lot of the preparation of financiers, to tell the truth.

Very simple to make. Only 20 mns cooking time, maximum. Serve plain, or with a fruit coulis, or plain yogurt. Comme vous voulez ! (As you wish!) Do not forget the cup of coffee or tea. I can imagine those with a nice sweet tea, as a matter of fact, to cool us down.

Red currant mini cakes

(For 4 cakes)

You need:

  • 5/6 cup confectioner’s sugar, sifted
  • 1/2 cup almond powder
  • 3/8 cup flour, sifted
  • White and Red currants
  • 3 egg whites
  • 1/4 tsp baking powder
  • 2 oz butter


Steps:

  • Preheat your oven at 350 F.
  • Melt the butter in a pot.
  • Sift the flour and sugar separately.
  • Mix all the dry ingredients in a bowl: flour, almond powder, sugar and baking powder.
  • Add the white eggs (lightly beaten with a fork), and mix.
  • Add the melted butter.
  • Grease muffin pans and divide the dough between the 4 molds.
  • Place the washed currants on top.
  • Place your molds in the oven, for 15 to 20 mns.
  • Remove from the oven and let cool down for a few mns before unmolding on a cooling rack.
  • Eat!
Le coin français
Petits gâteaux aux groseilles

(Pour 4 gâteaux)

Ingrédients :

  • 80 g de sucre glace, tamisé
  • 60 g de poudre d’amandes
  • 50 g de farine, tamisée
  • Groseilles rouges et blanches
  • 3 blancs d’oeuf
  • 1/4 de càc de levure chimique
  • 60 g de beurre


Étapes :

  • Préchauffez votre four à 180 C.
  • Faites fondre le beurre dans une casserole.
  • Tamisez le sucre et la farine séparement.
  • Mélangez les ingrédients secs dans un bol, farine, poudre d’amandes, sucre et levure.
  • Ajoutez les blancs d’oeuf légèrement battus à la fourchette, et mélangez.
  • Ajoutez ensuite le beurre.
  • Graissez des moules à muffin et répartissez la pâte entre les 4 muffins.
  • Placez les groseilles lavées dessus.
  • Mettez au four pendant 15 à 20 mns.
  • Sortez et laissez refroidir quelques minutes avant de démouler sur une grille.
  • Dégustez.

Posted in Cakes, Dessert, French Inspired, Fruit | 56 Comments

56 comments

  1. How gorgeous, Bea! I particularly love the shot with the little spoonfull of sugar. It’s simply beautiful.

  2. I love how you tied the cakes with ribbon. It’s like they’re little presents. And presents that I would love to recieve!

  3. Une bien belles présentation pour de délicieuses bouchées! il me reste justement des groseilles de la cueillette à la ferme, j’ai trouvé comment les utiliser. Merci Béa!

  4. Vraiment ravissant Béa !
    Servis en même temps qu’un bon thé ou café, c’est chic, c’est beau et c’est surtout bon ! Bravo pour l’idée et félicitation pour ces magnifiques clichés !

  5. Bea, How you’ve presented them is so lovely!
    You are so lucky to have fresh currants at your disposal.

  6. Merci pour le rouge (ah quand une couleur vous prend) … de toutes façons, ça met en appétit le rouge (et bcp de restaurants s’en servent dans leur déco) … et merci pour les petits cadeaux bien ficelés (c’est plus ludique et plus chic ainsi) … oh et encore ces merveilleuses petites cuillères !

  7. tu nous prépares de très belles recettes mais la mise en scène de tes photos est de plus en plus subtile, pro.

  8. Beaucoup de rouge, mais pas trop! On ne se lasse pas, d’autant que les photos toujours aussi belles sont vraiment appétissantes. Malheureusement, j’ai complètement déshabillé mes groseillers rouges, je vais utiliser les blanches plutôt ;-)

  9. Another beautiful entry, Bea! I love the ribbon presentation!!! Absolutely stunning…

    You’re a wonderful baker, and a photographer. Love the photos. I hope you don’t mind me asking, do you use some lighting for your photos? If so, would you mind emailing me some recommendations? I’m thinking of investing on one. :-)

    And if you do email me, would you mind attaching two of those cakes? Yum!

  10. Tanna, thanks once more. You always bring a smile to my face.

    Jeff, thanks!

    Mamina, merci

    Framboise, ah oui tu as raison, on fond, lentement mais sûrement !

    Fabienne, merci, ravie qu’ils te plaisent.

    L, thanks for your really nice comment. I am glad you like them! I love my camera, can you tell ? ;-)

    Alhya, très bien. Je veille !

    Fanny, tu as bien raison. Moi aussi j’adore le rouge !

    Natalia, indeed! I think it is a nice gift idea.

    Ninnie, merci

    Lilo, ca fait rustique, pas vrai ?

    Bron,
    I know, Heaven after NZ!

    Mercotte, dis-moi, tu es bien matinale, toi !

    Anita, thanks a lot.

    Kat, thanks again.

    Choupette, ah veinarde, la France profonde me manque !

    Ingrid, merci bien. Très gentil à toi.

    Chantal, merci

    Jenjen, thanks. I wish I could send you some.

    B, oui c’est vrai, le rouge va bien à ce genre de déco ;-) Ah oui je les aime, mes cuillères. En espérant que tu ne vas pas t’en lasser. J’en remets à toutes les sauces.

    Anne, merci de ton gentil message.

    Karine, merci.

    Stéphane, encore une fois merci. Tu as bien de la chance de pouvoir déshabiller des groseillers. Si seulement je pouvais en dire autant. Profites-en bien pour moi.

    Mae, thanks my dear. I sent you an email, Let me know whether you got it.

    Catherine, thanks. Berries for you again ;-)

    Mooncrazy, ah yes, the pleasure is mine, for both languages.

  11. Bea,
    you know what, I’m just like a little kid crying and stomping my in a candy shop… as I can’t get fresh currant here!!! Bea, you have a great sense in using color… besides of being a good cook and photographer! Btw, I notice your cakes their shape not seem to be coming out from regular muffin tray, or I’m wrong?

  12. Gattina, Bummer you cannot get berries. I wonder why. My muffin pan is actually a silicone one. They are flat in the inside.

  13. tes photos sont toujours exceptionnellement belles! bravo! dommage que je n’ai pas ces petits cakes pour aller avec mon cappucino… :-)

  14. Vive les groseilles! c’est si bon, si court la période de ces fruits!
    Il faut en profiter.
    Lili amoureuse de tes photos (et sans nul doute de ta cuisine!)

  15. Camille, ravie qu’ils te plaisent!

    ivonne, ahah, good image!

    Peggy, merci!

    Merci Lilizen. Heureuse que cela te plaise. ca me plait que cela te plaise, ahaha!

  16. Just for the record, your mini cakes are super gorgeous, super delicious! I will be making ‘more’ very soon x

    Everyone’s asking me when i’m baking some again. It’s like ‘dial-a-cake’ I have a few orders already! :)

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  18. Hi Deb

    I meant almond flour (if you could not find it, use whole blanched almonds, peeled and grind them extremely thinly, into a powder/flour.

  19. Hi, could not find anything to do with the red currants , I bought at the sunday market. Going to bake them right now. Bought the currants because they were so beautiful. Thank you

  20. The little cakes look wonderful and as I’ve got a chance to get some red currants, and recipes for cakes involving red currants are scarce, I’, really looking forward to trying yours. One question – are your muggin pans a standard size or the larger ones that one can buy?
    Thanks for sharing your recipe and beautiful pictures.
    Mary

  21. Mary, the molds I used are standard silicone muffin molds, I believe. Hope you enjoy the cakes.

    Paula, thank you. Hope you like them too!

  22. Bea, I’m soooo anxious to bake these. One questions, do you mean egg whites or specifically white eggs not brown? Merci!

  23. Hi Juanita,

    Thanks for noticing. I translated directly from French and made that mistake of writing white eggs instead of egg whites. It is corrected now ;-) Good luck. I hope you enjoy the recipe!

  24. Thanks, Bea for the quick response. I made these beautiful and delicious little cakes today. Wish I could share these beautiful little rubies with everyone. They are even pretty on the bush!

  25. Thanks for the lovely recipe! I made a double batch today with some currants I bought last week and found too sour to eat on their own. Now I have a delightful recipe and delicious cakes to serve with tea or even as dessert. I am thinking of sending them to school for Valentine’s Day for my little one’s class to enjoy also. A quick question- are there any other fruits that can be substituted in this recipe depending on seasonal availability?

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  28. they look absolutely amazing! may i ask how ‘lightly’ the whites should be beaten? no foam?

  29. These were incredible. I just made them for New Year’s Eve. I actually got six coins out of the batter. I used the metric weights for better accuracy.

  30. I see this is an old posting, but I have just found it! Your Blog is super – I love “ecclectic” too! I have pinched a couple of your recipes – the one for Redcurrant Mini Cakes will definitely be used, and your vari-coloured Gratin Dauphinois looks gorgeous.
    (I run two blogs – one “Foodee” and my other one is “ecclectic” :) (“BeadBag”) )
    Kindest regards, Shirley I.

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  32. Beautiful recipe(& photos)…I was worried I’d put too many currants in but turned out I could have put loads more :-) delicious!!! Made 8 using my muffin tins and I had to bake a bit longer (but my oven is a bit wonky). I will definitely try again – Merci Béa.

  33. I finally made these and while they are delicious, they made more of a domed muffin shape instead of flat.

  34. I tried this recipe tonight since I received red currants in my farmshare, so delicious and easy!

  35. oh lucky you Karen! I am waiting for red currants to arrive here! Had some in the garden BUT the squirrels ate them!!!

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