These days I’m mostly in the kitchen whipping up new recipes out of fresh fruits and vegetables from my parents in laws’ garden.  We often visit them in their summer-house and each time we come back to Prague we always bring boxes of fresh produce.

We had quite a supply of red currants from our last visit so I decided to put them in one of my bakings.  I’m not really a fan of this fruit because I find it too sour but surprisingly the cake came out good.  I mean, good is probably an understatement because I actually really really liked it.  Then again, I like most cakes so what do I know? 🙂

Here’s my recipe:

• 2 eggs
• 250 g whole wheat flour
• 200 ml milk
• 100 g brown sugar
• 100 ml vegetable oil
• 2 tsp cinnamon
• 2 tsp baking powder
• 100 g fresh red currants
• 1 very ripe banana, mashed

Note:  I didn’t want to put more sugar so I used a very ripe banana to sweeten the cake as the red currants can be quite sour.  If you want to add more red currants to the cake, just add more sugar or more bananas.

Use bananas that are overripe like in the photo above. The browner the better.

Instruction:

Mix flour, cinnamon and baking powder together.  In a separate bowl, beat eggs then add brown sugar.  Beat till well-blended.  Add vegetable oil and stir well.  Gradually add dry ingredients and milk, stirring well after each addition.  Fold in red currants and mashed banana. Pour batter in a greased and floured dish or pan.  Bake in a pre-heated oven at 180°C until skewer inserted turns out clean.  Let cool and serve sprinkled with powdered sugar and/ or topped with fresh red currants.  Enjoy!

This cake tasted well with green tea.  I liked eating it for breakfast because it was quite filling.  Goodness, I might have to weigh myself soon to check how much I’ve gained this summer from constantly baking and eating.  Oh well, life is short and summer is even shorter so let’s all eat well and live well!

Here’s to cakes and sunshiny summer!