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| | Sam Bruck checks on our red currants. |
Our red currant crop fills a berry gap between the end of strawberry season and the beginning of blueberries. Red currants have a tropical flavor, lots of vitamin C and also lots of pectin, which is the stuff that gives jelly and jam that wonderful jiggly-firm texture. Red currants make great juice, too. It's easy to separate the fruit from the stems with a fork.
Here is a recipe for a delicious cake with a crunchy fruit topping all in one pan. This recipe will serve you well all summer long and your friends and family will be amazed that you made such a yummy treat from scratch!
Panzer Family's Fruit Torte
- 1 cup sugar
- ½ cup butter
- 1 cup flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 pint blueberries, rhubarb, currants, blackberries, raspberries, or sliced peaches
Preheat oven to 350°. Butter the sides of a 9" pan, and cut a piece of waxed paper to fit the bottom. You can also butter a round coffee filter and use it instead. Or use a spring-form pan if you have one.
Cream the butter and sugar with an electric mixer for several minutes at high speed until fluffy. On medium speed, add flour, baking soda, salt and eggs and mix just until smooth.
Place the batter in the pan. Add fruit to top.
Mix together:
- 1 tablespoon sugar (2 tbs. for tart fruit like rhubarb or red currants)
- Juice from ½ lemon
- 1 tablespoon flour (if fruit is juicy)
- 1-2 teaspoons of cinnamon
Sprinkle over the entire surface. Bake for 1 hour.
This recipe even works with fruit you've frozen. (Thaw first and use extra flour in the topping.)
Find more farm-tested recipes here.
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