A Wealth of Health


Black Currant and Ameretto Cake

Category: Dessert Recipes Recipe:

Black Currant & Amaretto Cake

  • 3 oz all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1.5 oz unsalted butter, room temperature
  • 4 oz granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tbsp amaretto liqueur
  • 1/8 tsp natural almond extract
  • 1/2 tsp lemon zest
  • 1/3 cup (80 mL) yoghurt (2.5% fat)
  • 3 oz (1/4 pint) black currant
  • 1/2 tbsp granulated sugar
  • 1 tbsp all-purpose flour


    1. Preheat the oven to 350°F. Lightly grease four 250 mL mason jars.
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. Set aside for later.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until well blended, about 3 minutes.
  • Add the egg, beating on medium speed until just blended.
  • Add the flavorings and the lemon zest.
  • Add the dry ingredients and the yoghurt alternately into the butter mixture, beginning and ending with the dry ingredients. Scrape the batter into the prepared jars and spread evenly. Bake for 8 minutes.
  • After you put the cakes in the oven, make the topping. Combine the black currants, sugar, and flour in a small bowl. Using a table fork, mix the ingredients together to evenly coat the fruit.
  • After the cake has baked for 8 minutes, working quickly, slide the oven rack out and scatter the fruit evenly over the top of the cakes. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about another 15 to 25 minutes.
  • Serve warm or at room temperature.