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Red Currant Kuchen

Serves: 8

110g (6 tablespoons) unsalted butter or margarine, room temperature
1/2 cup plus 3 tablespoons sugar
400g fresh or fresh frozen red currants, thawed and drained of its juices
1 large egg
Zest of one lemon
1 teaspoon vanilla extract
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk or vanilla rice milk

Preheat the oven to 180C (350F). Grease the bottom and sides of a 22cm (8-inch) round cake pan. Sprinkle 3 tablespoons of sugar on the currants and drain all juices before sprinkling them on top of the cake batter. Place the flour, baking powder, and salt in a medium bowl and lightly whisk to combine. Set aside.

Cream the butter and 1/2 cup of sugar until light and fluffy. Add the egg, the lemon zest and the vanilla, and beat until well combined. With the mixer on low, add the flour mixture to the butter mixture in three batches, alternating with the milk, until well combined.

Pour the batter into the pan and smooth the top. Place the drained currants evenly on top of the batter and place the pan on a baking sheet. Bake the cake for approximately 30 to 35 minutes. Let cool before serving.