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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven aprox 180-190 Celsius degrees. | 2. Put currants under the tap until wet, drain. | 3. Grease a crown form (with a"chimney" in the middle) aprox 20 cm diameter and 8 cm high (8 and 3 inches) with butter. | 4. Put bread crumbs in the form and shake to coat evenly. | 5. Mix flour and baking powder. | 6. Mix candied fruit with the flour mix in a bowl. | 7. Add drained currants to the flour and mix. | 8. Mix sugar with vanilla sugar. | 9. Mix butter with half of the sugar and beat with an electric mixer until very smooth and creamy. | 10. In another bowl, mix eggs with the rest of the sugar and beat until very fluffy. | 11. Add very slowly egg mix to the butter mix, mixing very well after each addition. | 12. When the mix of butter, egg and sugar is foamy, stop beating and add the flour at once (or twice). | 13. Fold the flour carefully with two forks: don´t do a turning movement to mix, but up and down movements. | 14. Don´t overmix: as soon as there isn´t any bit of dry flour, it´s ready. | 15. Put in the form with spoonfuls, and smooth the surface with the spoon. | 16. Put the form in the lower shelf in the oven and bake aprox 1 hour at 180-190 degrees. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	200			17100.0	785.7	534.3	1440.0
currant	25			1764.0	430.64	39.2	11.48
cocktail fruit green cherry lemon	25	g	red chopped candied	22.25	0.0	4.95	0.125
purpose flour	200	g		22.25	0.0	4.95	0.125
egg	3			214.5	1.08	18.84	14.265
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
vanilla sugar	1	teaspoon		-	-	-	-
sugar	175			141046.5	35279.3	0.0	0.0
breadcrumb			grounded	22.25	0.0	4.95	0.125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.