You know those recipes, the ones that are family heirlooms passed down from one generation to the next. Recipes with so much history and character, you know your childhood just wouldn’t be the same if it weren’t for the moments spent in the kitchen as a family whipping up one of these classics. It seems to mark a sort of coming-of-age moment when you’re finally able to produce its bounty on your own. These recipes are like gold, and when you’re holding that torn and tattered recipe card in your hand, you know you’ve got something good. I’ve always longed for one of these recipes, one with a bright-eye story beyond its practical uses.
Well, I didn’t get to spend my youth perfecting these Currant Cakes; it wasn’t until this year that I was introduced to this traditional family recipe. But I can surely make up for lost time. I finally have my hands on a handed-down recipe that has long been used in times of gathering and celebration, or just pure comfort. And now I can delightfully pass it on to you.
In an effort to preserve these recipe heirlooms, their ingredients and procedures are typically left untouched. However, that doesn’t mean what they’re served with can’t take some tinkering. I paired these “cakes” with one of my most beloved beers: Delirium Nocturum. It’s a Belgian ale with a subtle roasted fruit flavor, a nice accompaniment to the dried currants in this dessert. Beyond the brew itself, its opaque bottle and the pink elephant gracing its label seem to encourage some curiosity. This beer really makes the currants the star of the show, which, without a doubt, is just what this recipe’s creator had in mind. 
Currant Cakes
- Total Time: 65 minutes
- Yield: 36 cakes 1x
Description
Sweetened dried currants and grated apples are enveloped in a flaky pastry, creating a comforting and traditional dessert.
Ingredients
- 1 1/2 cups (340g) cold shortening, cut into cubes
- 4 cups (397.5g) all-purpose flour
- 1 1/2 tsp (7.5g) salt
- 3/4 cup (177.4ml) milk
- 4 green apples, peeled and grated
- 1 lb (454g) dried currants
- 3/4 cup (144g) sugar
- 1 egg, beaten
Instructions
- Preheat the oven to 425°F (218°C).
- In a large bowl, combine the flour and salt. Cut in the cold shortening using a pastry blender until the mixture resembles coarse crumbs.
- Gradually stir in the milk until the dough just comes together. Be careful not to overmix.
- Divide the dough into two equal parts, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- In another bowl, combine the grated apples, dried currants, and sugar. Mix well to combine.
- Roll out one portion of the chilled dough on a lightly floured surface to about 1/8 inch thickness.
- Cut the dough into circles using a cookie cutter or a glass.
- Place a spoonful of the currant and apple mixture onto each circle.
- Roll out the second portion of dough and cut into circles to cover the filled ones, pressing the edges to seal.
- Brush the tops with beaten egg for a golden finish.
- Place the cakes on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Allow to cool slightly before serving.
Notes
- These currant cakes pair wonderfully with a Belgian ale like Delirium Nocturum, which complements the fruit flavors.
- Store the cakes in an airtight container for up to 3 days.
- You can substitute the shortening with butter for a richer flavor.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 12
- Sodium: 100
- Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
- Cholesterol: 5
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Frequently Asked Questions
Why does the pastry dough need to chill for 30 minutes?
Step 4 divides the dough (cold shortening cut into flour with milk) into two portions and chills each in the refrigerator for at least 30 minutes before rolling. Keeping the fat cold prevents the gluten from overdeveloping, which is what gives the pastry its signature flakiness when baked at 425°F (218°C).
Can I substitute butter for the shortening in the pastry?
Yes — the notes directly say you can substitute shortening with butter for a richer flavor. The recipe uses 1½ cups (340 g) of cold, cubed fat, so use the same quantity of cold butter.
What is Delirium Nocturum and why does the author pair it with these cakes?
Delirium Nocturum is a Belgian ale — recognized by its opaque bottle and pink elephant label. The article pairs it with the currant cakes because its “subtle roasted fruit flavor” complements the dried currants in the filling, letting the fruit remain the star without competing with the pastry.
Perfect Ten