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This well-loved coffee cake
is typically cut into diamond
shapes for festive presentation.
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Preheat oven to 375 F. Place currants in
bowl of hot water to plump. Divide egg
yolks from whites and whisk egg whites
just until stiff.
Cream together butter and sugar;
add egg yolks and whisk fi rmly. Mix
in lemon zest. Sift together fl our and
baking powder; stir into mixture. Gently
fold in egg whites.
Pour mixture into greased and fl oured
9 " x 11 " pan. Remove currants from
water and pat dry with a paper towel.
Sprinkle currants, slivered almonds,
and pearl sugar on top of cake. Press
topping down slightly into cake with
back of spoon.
Bake on middle rack of oven until
golden, about 25 minutes. Remove from
oven and cool. Cut cake into diamond
shapes. Serves 10-12.
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Viking Magazine - April 2011
Table of Contents for the Digital Edition of Viking Magazine - April 2011