10 Jul 2012


Pronounced: troybolous brode. Hahaha! I made up that silly spelling but it's a pretty accurate 'phonetic' translation. A literal translation would be currant bread. But anyway, the following recipe is one that has been around in our family for ages - I can actually not remember a year in my life where we didn't have this cake during berry season. It reminds me of my childhood and of picking red and white currants in my mum's garden.

Always yummy; fresh out the oven or cold the next day.
120g butter
250g sugar
1 tablespoon vanilla essence
3 eggs
250g plain or whole meal flour
1 tablespoon baking powder
100g ground hazelnuts
250g redcurrants (or other berries)

Simply mix all ingredients except the berries together in the order they are named, fill into a baking tin, pour the berries on top and gently press into the batter. Bake for 60 minutes at 180°C (fan).

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