A Wealth of Health

Black Currant and Amaretto Cake


  • 3 Ounces
    all-purpose flour
  • 1/2 Teaspoon
    baking powder
  • 1/8 Teaspoon
    baking soda
  • 1/8 Teaspoon
  • 1 1/2 Ounce
    unsalted butter, room temperature
  • 4 Ounces
  • 1
    Large egg
  • 1/2 Teaspoon
    vanilla extract
  • 1 Tablespoon
    amaretto liqueur
  • 1/8 Teaspoon
    natural almond extract
  • 1/2 Teaspoon
    lemon zest
  • 1/3 Cup
    yoghurt (2.5% fat)
  • 3 Ounces
    frozen CurrantC™ Black Currants, thawed
  • 1/2 Tablespoon
  • 1 Tablespoon
    all purpose flour


  1. Preheat the oven to 350°F. Lightly grease four 8 ounce mason jars.

  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. Set aside for later.

  3. 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.

  4. Add the egg, beating on medium speed until just blended.

  5. Add the flavorings and the lemon zest.

  6. 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.

  7. After you put the cakes in the oven, make the topping. Combine the CurrantC™ Black Currants, sugar, and flour in a small bowl. Using a table fork, mix the ingredients together to evenly coat the fruit

  8. 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.

  9. Serve warm or at room temperature.