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backing & patisserie

Red Currant-Coconut cake

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Rating: 3.7/5. From 3 votes.
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Ingredients for 15 Persons
Preparation time:
Required time: 20 Min.
Set-up time: 15 Min.
Cooking time: 65 Min.
Gesamtzeit: 100 Min.
180 g spelt flour
20 g Organic Coconut Flour
120 g Organic Coconut Oil – Premium Quality
80 g Organic Coconut Blossom Sugar
1 egg
500 g red currant
4 egg white
1 tbs lemon juice
1 Tbsp

Put spelt flour into a bowl, melt virgin coconut oil in a water bath and add to flour together with the coconut blossom sugar and the egg. Quickly work everything into a batter.


Form batter into a roll, wrap in cling foil and let it sit in the fridge for 1 hour.



Grease spring form bottom, and roll out two thirds of the batter directly onto it. Then prick it with a fork several times.





Preheat oven to 180°C and bake for about 15 minutes (top and bottom heat).

Allow to cool off.





Wash red currants, remove stems and let them drain in a sieve.





Beat the egg whites until stiff, while slowly adding the lemon juice. Carefully fold in the red currant.




Attach the greased ring to the spring form. Out of the rest of the batter form a rim about 4-5 cm high and thoroughly press to the cake base.





Fill berry-meringue-mixture into spring form evenly.





Optionally you could sprinkle some coconut blossom sugar on top. Bake for 50 minutes a 180°C (top and bottom heat). Keep an eye on the cake because it turns brown rather quickly.




Allow to cool off. Dredge cake with dessiccated coconut.


For cakes and muffins you can generally substitute about 10-15% of the regular flour with coconut flour (then just add a little more liquid). Coconut flour has a certain natural sweetness and is incredibly rich in dietary fibre.

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