A month ago, I would have passed on making this cake. It wasn’t because this recipe, from Aran Goyoaga of the breathtakingly beautiful blog Canelle et Vanille, didn’t sound delicious. On the contrary, her recipe have always been so tempting, but I’ve never attempted any of them. Why, you ask? Well, I’m a little embarrassed to say!
Ok, the real reason is because I didn’t own a proper kitchen scale. There, I said it! I have to confess that I’m actually relieved to get that off my chest! It’s crazy, I know, since I love to bake and weighing ingredients is more accurate and precise, which is important in baking. It’s just that recipes that measured ingredients by weight intimidated me. They seemed foreign and complicated, exotic even. On the other hand, measuring cups were familiar, and easy to use, and the clanking noises they made when I grab one metal cup nestled inside another was comforting.
Well, one day last month, I came to my senses. I finally threw away my old white plastic diet scale I bought about 20 years ago, and purchased a digital scale. It was as if the gray skies parted and gave way to sunshine, birds started chirping melodiously, and I awoke from my slumber to a bright new day. A whole new world opened up to me, including this beautiful light and moist cake dotted with grape-like clusters of tart red currants and crunchy poppy seeds.
Red Currant and Poppy Seed Cake
Yields 1 9″x5″ loaf
180 grams flour
4 grams baking powder
3 grams salt
250 grams sugar
Zest of 1 orange
170 grams butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon orange extract
180 grams buttermilk
7 grams poppy seeds
100 grams fresh red currants, washed and separated from stem
60 grams powdered sugar, sifted
1 tablespoon orange juice
Heat the oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan and set aside.
Whisk the flour, baking powder, salt and set aside.
Stir the sugar and the orange zest together until well-combined and fragrant. Using a stand mixer with a paddle attachment, cream the butter and sugar/zest mixture together until light. Add the vanilla and orange extracts. Add the eggs one at a time, mixing well until thoroughly incorporated, scraping down the sides of the bowl as needed.
Add the flour mixture in two additions, alternating with the buttermilk. Add the poppy seeds. Process the batter until smooth, about 15-20 seconds. Fold in the red currants.
To make the orange glaze, whisk the powdered sugar and orange juice until creamy. If needed, add more orange juice, a little at a time, until the correct consistency is achieved (thick, smooth, yet still liquid).
Pour the batter into the pan and bake until the cake is firm and a tester inserted into the center comes out clean, about 50-60 minutes. Cool for an hour and drizzle with orange glaze. Let glaze set before serving.
Adapted from Cannelle et Vanille
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