A year ago today I was in Paris celebrating a special someone’s hen party or as I like to call it despedida de soltera. My friend had no idea that I was coming but it was most certainly worth it! I got to revisit a beautiful city that I hadn’t seen in over 15 years. Needless to say, my French was a little rusty and kept getting mixed in with my Spanish. Whoops! But one thing was certain, I didn’t forget how to order food and pastries…could you imagine if I would be scandalous.

I was feeling nostalgic and decided to have a mini bake session. I had some red currants in my fridge and thought about serving them with something sweet and lemony. I know, red currants you say. I have heard that red currants have a marmite effect, you either love them or you don’t.

This recipe is classic, simple and buttery, which nicely browns when baking. If you are a fairly new cook, you should certainly give this recipe a go and maybe you’ll find a new love for red currants.

Tempted? Go on give red currants a chance!


40 grams red currants
80 grams sugar
90 grams self raising flour (60 grams gluten free cake flour + 30 grams corn flour)
85 grams unsalted butter
2 large eggs
1 lemon zest
5 grams baking powder
1 tablespoon honey


Preheat the oven to 200°C and lightly butter a muffin shell tray.

Place sugar in a large bowl and grate the lemon into the sugar and mix. Next, add the honey and eggs and whisk until light and fluffy.

In a small saucepan melt the butter over low heat.

Meanwhile, sift the baking powder and flour into the lemon-sugar mixture and fold until combined. Gently stir in the red currants.

Pour the batter into the muffin shell trays and bake in the oven for 15 minutes.

Once baked, enjoy with a nice cup of tea or an espresso.

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