Juicy Yeast Cake with Currants

Cast iron pans are not only perfect for savory dishes – sweet recipes also turn out excellently in them. This berry cake from the pan combines fluffy yeast dough with fruity jam and tart currants.

The cake can be prepared in the oven as well as on the grill with indirect heat. The cast iron pan makes the base particularly aromatic and slightly crispy, while the yeast dough remains wonderfully soft inside.

Ingredients

250 g flour

21 g fresh yeast (½ cube)

75 ml lukewarm milk

1 egg

50 g soft butter

25 g sugar

50 g currants (fresh or frozen)

2–3 tbsp currant jam

Butter for greasing and brushing

Powdered sugar for dusting

Preparation

1. Prepare the yeast dough

Place the flour in a large bowl and form a well in the center.

Dissolve the yeast in some lukewarm milk and a pinch of sugar.

Add the yeast mixture to the flour well and cover the bowl and let it rest for about 15–20 minutes for the yeast to activate.

2. Make the dough

Now add the egg, soft butter, remaining sugar, and remaining milk.

Knead everything into a smooth, elastic dough.

Cover the bowl again and let the dough rise in a warm place for about 60 minutes, until its volume has significantly increased.

3. Prepare the pan

In the meantime, preheat the oven to 190 °C top/bottom heat or prepare the grill for indirect heat.

Lightly grease a cast iron pan.

4. Form the cake

Roll out the dough on a floured surface into a rectangle.

Spread the surface with currant jam.

Then halve the dough lengthwise and place the two strips on top of each other.

Lightly twist the dough, distributing the currants between the layers.

Form the twisted dough into a wreath and place it in the cast iron pan.

5. Bake

Melt some butter and brush the dough wreath with it.

Bake the cake for approx. 35–40 minutes, until golden brown.

• in the oven at 190 °C
• or on the grill with indirect heat

Serving

Let the cake cool slightly and dust with powdered sugar.

It tastes especially delicious while still warm – for example, with a scoop of vanilla ice cream.

Thanks to "Puenktchens-Mama" for the magnificent cake recipe!