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Currant Cakes

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  • Author: AnneMarie Jansen Bothwell
  • Total Time: 1 hour 5 minutes
  • Yield: 36 1x


Layers of flaky pastry dough surround a mixture of dried currants and apples in a simple, comforting dessert.


  • 1 1/2 cups (340g) cold shortening, cut in cubes
  • 4 cups (397.5g) 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
  • Egg wash (one egg beaten with water)


  1. Preheat oven to 425F (218C).
  2. In a bowl, combine flour and salt.
  3. Cut in shortening with a pastry blender until mixture is crumbly.
  4. Stir in milk until just combined.
  5. Divide dough in two, wrap and chill for at least 30 minutes before rolling.
  6. Roll out each pastry to fit the size of a jelly roll pan.
  7. Line the pan with one pastry layer.
  8. Mix together grated apple, dried currants and 1/2 cup (96g) sugar.
  9. Spread currant filling over the dough, and top with the second layer of pastry.
  10. Prick dough with fork and brush with egg wash.
  11. Sprinkle with 1/4 cup (48g) sugar.
  12. Bake for 25-30, until golden.
  13. Cut while still warm.
  • Prep Time: 35 mins
  • Cook Time: 30 mins
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