Best 3 Steamed Currant Cake Recipes

BLACK CURRANT CAKE

Steps:

• Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.
• Clean and dry the black currants. Set aside.
• Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.
• Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

CHINESE STEAMED CAKE

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
• Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

SPOTTED DICK WITH BRANDIED CURRANTS

Steps:

• Creme Anglaise:In a medium saucepan, bring milk, cream, and vanilla seeds and pod to a simmer over medium heat.
• In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, slowly add about half the hot milk mixture to temper, then return to saucepan with remaining milk mixture. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of the spoon, 6 to 8 minutes. Strain through a fine sieve into a bowl, pressing with a flexible spatula to extract as much liquid as possible; discard solids. Cover and refrigerate until chilled, at least 2 hours and up to 2 days.
• Pudding:In a small saucepan, heat currants and brandy until warm; let stand at room temperature until most of the brandy has been absorbed, 30 to 45 minutes. Meanwhile, set a round wire rack in bottom of a large stockpot. Set a 2 1/2-quart ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up sides of bowl. Remove bowl; dry, butter inside, and set aside. Cover pot and bring to a boil.
• Butter a 10-inch parchment round; set aside. In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a pastry blender or your fingers, cut in cold butter until pieces are no larger than small peas. Stir in eggs, cream, lemon zest and juice, and currant-brandy mixture until combined.
• Transfer batter to prepared bowl. Place parchment round, buttered-side down, over bowl and top with foil to seal. Fold a long piece of foil into thirds and center bowl on foil. Pull ends of foil to top edge of bowl and carefully lower pudding into boiling water. Fold ends of foil down into pot and cover pot. Return to a boil, then reduce to a simmer; steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 1 hour 15 minutes, occasionally adding boiling water to maintain level, if necessary.
• Using foil sling, transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen; invert pudding onto a serving plate. Serve warm with creme anglaise.