Red currants are the most refreshing summer fruits and this simple coffee cake is delicious and provides the right kick of tartness for a hot summer day.

What you need:

1lb (500g) red currants

4 eggs

1 cup (200g) sugar

2 sticks (8oz/200g) soft butter

1 tsp vanilla extract (or vanilla sugar)

1 pinch salt

1 lemon, juiced

1 ¾ cups (200g) white flour

1 teaspoon baking powder

4 tablespoons sliced almonds

How to do it:

Preheat oven to 320F/160 C.

You can use a baking sheet or baking pan for this cake (best size is 14in x 10in/26 cmx36 cm). If you use a baking sheet cover it with baking paper. If you use a baking pan you can either use baking paper or butter the pan and dust it with a bit of flour, so the cake doesn’t stick to the pan. The latter is my preferred option.

Wash currants, let them dry and remove the stems.

Divide the egg yolk from the egg whites. Using a hand-held mixer or food processor, whisk the egg whites at medium-high speed and add half of the sugar. You should get a white fluffy mass.

In a separate bowl, combine at high speed butter, remaining sugar, vanilla extract, lemon juice and salt. Add the egg yolks one after the other.  Add flour and baking powder and combine well.

At the very end, slowly fold in the egg whites with a spatula or spoon. Do not use a mixer. The goal is transfer the fluffiness of the egg white into the dough.

Spread the dough on the baking sheet or in the baking pan. Add the currants on top distributing them evenly. Top with the sliced almonds.

Bake the cake for 45-50 minutes or until lightly browned on top.

Let the cake cool and cut it inside the form. It’s just delicious when served fresh. But you can keep it in the fridge for 2-3 days.

Enjoy!