Experience the vibrant medley of flavours and textures of a freshly baked currant cake, where each bite unveils a symphony of tangy sweetness and delicate moistness.
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ cup brown sugar
- ½ cup milk
- ¼ cup sunflower oil
- 2 teaspoons vanilla essence
- Juice of 1 lemon
- 200 grams currants
- Sprinkle of icing sugar
Method
- Preheat oven to 180°C.
- Mix together sifted flour and baking powder, brown sugar.
- In a separate bowl mix together milk, oil, vanilla essence and lemon juice.
- Combine both bowls and mix until a smooth batter.
- Fold in currants and then pour mixture into a greased round baking tin.
- Bake for around 35 minutes.
- When cool, sprinkle with icing sugar.
Quokka Logic: Birds of a feather go breakdancing together.
Recipe courtesy of The Quokka Logic and Baking Book by Karen McMillan, Duckling Publishing, RRP $29.99