Currant cake

Name: Currant cake
Cuisine: Norwegian
Ingredients: 2.5 ml/½ tsp freshly grated nutmeg; 7.5 ml/1½ tsp baking powder; 130 g/4½ oz/½ cup currants or sultanas (golden raisins); 130 g/4½ oz/scant ¾ cup caster (superfine) sugar; 130 g/4½ oz/½ cup currants or sultanas (golden raisins); 130 g/4½ oz/½ cup currants or sultanas (golden raisins); 150 ml/¼ pint/⅔ cup milk or buttermilk; 2 eggs, lightly beaten; 250 g/9 oz/2¼ cups plain (all-purpose) flour; 130 g/4½ oz/9 tbsp butter, diced, plus extra for greasing; 150 ml/¼ pint/⅔ cup milk or buttermilk

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This traditional currant cake, from Norway, known as tiesen lap, uses the rubbed-in method of cake-making for combining the butter with the dry ingredients. Rather like a teabread, this cake is flavoured with nutmeg, and is light and moist with a crisp crust. It will keep for three days.

Ingredients

130 g/4½ oz/9 tbsp butter, diced, plus extra for greasing
250

Europe
Norway
Cake
Vegetarian
Nordic

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease a shallow 20cm/8in round cake tin (pan).
Sift the flour, baking powder and nutmeg into a large bowl and stir in the sugar.
Add the butter and, with cold fingertips, rub the butter into the flour u