- 9 ounces red Currants
- 6 ounces Cultured butter (room temperature)
- 1 pinch Salt
- 5 ounces Cane sugar
- 3 Eggs
- 4 ounces Spelt flour (type 630)
- 5 ounces Spelt flour
- 3 teaspoons Cream of tartar
- 3 tablespoons Milk (low-fat)
- Fat (for the pan)
- 2 tablespoons Powdered sugar
Rinse the currants, drain and gently remove from the stems with a fork.
In a mixing bowl, beat 170 grams (approximately 3/4 cup) butter until fluffy with a hand mixer. Add a pinch of salt and the cane sugar and continue to beat until the mixture is creamy.
Add eggs one at a time, beating to combine.
Whisk together the spelt flour, spelt whole-meal flour and baking powder in another bowl. Beat into the egg mixture in 2 batches, then beat in the milk.
Gently fold drained currants into the batter. Brush a Bundt cake pan (22 cm diameter) (approximately 9 inches in diameter) with the remaining butter and pour in the batter evenly. Bake the cake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown and set, about 40 minutes.
Remove the baked cake from the oven and let cool for 10 minutes in the pan. Then turn out onto a wire rack and let cool completely, about 2 hours. Use a tea strainer to dust cake with powdered sugar before serving.