Currant Cakes
Currant Cakes are delightful rolled pastries filled with sweet currants, cinnamon, and sugar, offering a flaky texture and rich flavor—perfect for dessert or tea-time treats.
Ingredients
Instructions
- Mix cottage cheese, margarine, and flour and chill overnight.
- Divide the dough into three parts.
- Roll each part into a rectangle thicker than pie crust.
- Sprinkle sugar, cinnamon, and one-third of the currants over each piece of dough, then dot with butter.
- Roll each piece like a jelly roll.
- Flatten the top of each roll slightly with a rolling pin.
- Bake at 350° to 375°F for 15 to 20 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you want to make this recipe healthier, you can substitute half of the flour with whole wheat flour. When rolling out the dough, use a light dusting of flour to prevent sticking. Additionally, try adding some chopped nuts or a pinch of nutmeg for extra depth. These currant cakes are reminiscent of American recipes that use simple, wholesome ingredients.
Serving Suggestions
These currant cakes are delightful as a sweet breakfast treat or an afternoon snack. Serve them warm, dusted with powdered sugar, alongside a cup of tea or coffee. They pair beautifully with Aunt Chris' Two Layer Cheesecake for a decadent dessert spread. You can also enjoy them with fresh fruit or yogurt to balance the sweetness.
Storage & Reheating
To store leftovers, place the cooled currant cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate for up to a week or freeze for up to three months. To reheat, simply warm them in a preheated oven at 350°F for about 10 minutes for best results, restoring their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Currant Cakes contains roughly 616 calories, with 10g protein, 76g carbohydrates, and 33g fat. It is an excellent source of vitamin C (289% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits instead of currants?
Absolutely! Raisins, dried cranberries, or chopped dried apricots can be excellent substitutes for currants. Just adjust the sugar based on the sweetness of the fruit you choose. Each variation will bring a unique flavor to the currant cakes, making them versatile for different tastes.
How do I know when the cakes are done baking?
The currant cakes are done when they are golden brown and slightly firm to the touch. You can also check by inserting a toothpick into the center; it should come out clean or with a few crumbs attached. Keep an eye on them, as baking times can vary based on your oven and the thickness of the rolls.
Can I make the dough ahead of time?
Yes, you can make the dough in advance and store it in the refrigerator for up to two days. Just ensure it's well-wrapped to prevent it from drying out. This allows you to save time on the day you plan to bake the currant cakes, making them a convenient treat for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).