Red Currant Upside Down Cake with Red Wheat and Buckwheat

This easy, delicious red currant cake is lightly sweetened with coconut sugar and made with a mix of home milled red wheat and buckwheat flour. It is a simple and delicious way to enjoy summer fruit.

150 +20 g Unsalted butter, softened
100+20 g Coconut sugar
300 g Red currants, stripped from their stalks
2 Large eggs, room-temperature
1 tsp Vanilla extract
150 g Red wheat berries, milled into flour
100 g Buckwheat berries, milled into flour

2 tsp Baking powder
1/2 tsp Baking soda
1/3 tsp Nutmeg powder
1/2 tsp Cinnamon powder
Pinch of sea salt
2 tbsp Berentzen red currant liquor
120 ml Kefir
2 tbsp Sunflower seeds, optional

Preheat oven to 180C/350F. Line the bottom of a 26-cm springform pan with parchment and grease with 20 grams of butter. Sprinkle the coconut sugar over, then place in the stripped currants.
Cream 150 grams of unsalted butter and 100 grams of coconut sugar until light and fluffy. Add in eggs, one at a time, beating until fully incorporated. Stir in vanilla extract.
Whisk together the milled red wheat, buckwheat, baking powder, baking soda, spices and salt. Beat in half of the flour mixture, then red currant liquor and kefir until roughly combined. Now beat in the rest of the flour mixture until smooth. Spread batter over the currants, smoothing top with a spatula. Sprinkle with sunflower seeds if using.
Bake for 35-40 mins until a skewer inserted into the centre of cake comes out clean. Cool in the pan for 5 minutes before inverting onto a serving plate. Dust with a little of icing sugar if desired.

Red Currant Upside Down Cake with Red Wheat and Buckwheat

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