Currant Lemon Cake Recipes

CURRANT TEA CAKES

Steps:

• Cream butter, lemon peel and lemon juice until light.
• Add sugar and cream until light and fluffy.
• Add eggs and blend well.
• In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
• Stir in currants.
• Drop by teaspoonsful onto greased and floured baking sheet.
• Bake at 350* for 10 minutes or until set.
• Remove to a wire rack to cool.

LEMON CURRANT LOAVES

Steps:

• For filling, in a small bowl, combine the currants, sugar and lemon zest; set aside. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, 1/2 cup butter, eggs, lemon juice, lemon zest, salt, remaining sugar and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide into six portions; roll each portion into a 10x4-in. rectangle. Melt remaining butter; brush over dough. Sprinkle filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side, to form a rope; pinch seams to seal., Place three ropes on a floured surface and braid; pinch ends to seal and tuck under. Transfer to a greased 9x5-in. loaf pan. Repeat with remaining ropes. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 50-55 minutes or until golden brown, covering loosely with foil during the last 15 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine icing ingredients; drizzle over loaves.

CURRANT & LEMON CAKE

Steps:

• Place currants, lemon juice, and butter in a pan and heat to melt butter.
• Cool slightly.
• Beat in eggs with a wooden spoon.
• Add sugar, rind, flour and milk. Mix well.
• Bake in a lined roasting dish at 160 C for about 1 hour.

RED CURRANT PIE

Steps:

• To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
• Bake in oven for 25 minutes, or until golden yellow.
• To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
• Bake in oven for 10 minutes, or until top is lightly browned.