It’s summer and, besides enjoying the sun, it’s time to use seasonal goodness. I have been lucky to get freshly picked red currants from a neighbor’s garden. These little, tart berries make a perfect cake!

150 g butter
2 large eggs
1 cup (225 g) sugar
1 teaspoon almond or vanilla essence — or 1 sachet @ 8 g ‘Sucre vanillé’
2 ¼ cups (225 g) flour
2 teaspoons baking powder
2 cups (300 g) fresh red currants, stems removed — Note: Depending on the season, you can use any tart fruit, like sour apple, apricot, prune, rhubarb, sour cherry, mirabelle plum, etc., preferably those with a taste on the acid side.
Powdered sugar to dust the cake
23-cm (9-inch) springform pan

Preheat oven: 160°C or 320°F

Line bottom and sides of springform pan with parchment paper.

Melt butter in a pan (or microwave) until runny and pour into a large bowl.

Add the eggs, sugar and almond/vanille essence; beat well until mixed.  Fold in the flour and baking powder.

Spread just under two thirds of the mixture in a springform pan.

Then arrange the fruit on top of the mixture; make sure it’s a whole layer of fruit!

Spread the remaining mixture, using a baking spatula.  This is a bit difficult, because the fruit will tend to stick while spreading the mix.  Keep trying; soon you will see that the job is done.

Adjust the oven rack at the lowest level, and bake for 60-70 min.  If using a loaf springform, baking will take longer (approx. 80-90 min).

After removing your cake from the oven, let it cool down.

Sprinkle powder sugar on top before serving.