Monday, July 26, 2010

Gooseberry Pound Cake with Red Currant Curd

I love curds. The soft texture and the intense taste are perfect for fillings or for a simple toast. I usually make lemon curd, but the red currants sounded like a good alternative for a change.

Here you have the recipes. I hope you like them!

Red Currant Curd


Makes about 1 1/2 cups

1 pound stemmed red currants (about 3 cups), washed

6 egg yolks, lightly beaten

1 cup sugar

235gr unsalted butter, cut into pieces


Place currants in a medium pot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.

Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.

Combine the currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.

Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Gooseberry Pound Cake


Makes 1 loaf

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup heavy cream, or half and half

1 heaping tablespoon honey

12 tablespoons room temperature (1 1/2 sticks) unsalted butter, plus more for pan

3/4 cup brown sugar

3 large eggs

2 cups currants


Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.

Pour into pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.


Isa said...


Jorge said...

Toma, toma, toma!!

ALIMENTA said...

MMMMmmmm pero que maravilla!! me encantan este tipo de recetas, me resultan entrañables no se porqué!

Gracias por compartirla!!!

Ague( said...

Hola Mariola,encantada de haber encontrado tu blog,me encanta esta receta de grosellas,deliciosa,tomo nota.
Soy nueva en tu blog y te felicito,enhorabuena,me encanta,así que aquí me tienes de seguidora,y con tu permiso me quedo leyendo y tomando nota de tus recetas,también te invito a pasar por mi blog,
un besito,nos seguimos viendo por aquí. Besooooossssss¡¡¡¡¡

juana said...

Yo tambien acabo de descubrir tu blog,y de verdad,por lo poco que he visto me encanta!!!!.
Muchos saludos!!!

Ague said...

Mariola,no me di cuenta y si visitas mi blog,hay un error,falta un punto,te dejo la dirección por si quieres pasarte.
Muchas gracias,me lo han dicho varias amiga del blog,que daba error,no me di cuenta,un beso.

Mariola said...

Hola Alimenta, Ague y Juana,

Bienvenidos!!!! me alegra mucho que esteis por aqui. Me alegra que os guste mi "terapia".
Muchas gracias por vuestros comentarios.