ElfyCelebrate with this Green Redcurrant Cake for St. Patrick’s Day
Celebrate St. Patrick’s Day with a twist this year by baking a delightful Green Redcurrant Cake.
This unique dessert perfectly combines the festive green color associated with St. Patrick’s Day and the tart sweetness of redcurrants.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 30 min | 25 min | 30 min | 85 min |
Originating
from the rich culinary traditions of Ireland, this cake pays homage to the vibrant flavors of the Emerald Isle.
Redcurrants, with their bright hue, add a pop of color and tangy taste to the classic cake recipe, making it a standout dessert for any St. Patrick’s Day celebration.
The history of St. Patrick’s Day traces back to the early 17th century when it became a feast day in honor of Saint Patrick, the patron saint of Ireland.
Over time, it evolved into a celebration of Irish culture and heritage, marked by parades, festivals, and, of course, delicious food.
The Green
Redcurrant Cake is a modern take on traditional Irish desserts, incorporating ingredients like green sponge cake and white filling to symbolize the colors of the Irish flag.
The addition of redcurrants not only adds a burst of flavor but also represents the lush green landscapes and bountiful harvests of Ireland.
Whether
you’re Irish or simply Irish at heart, this Green Redcurrant Cake is sure to be a hit at your St. Patrick’s Day gathering.
With its delightful blend of flavors and festive presentation, it’s the perfect dessert to enjoy with friends and family as you celebrate the spirit of St. Patrick’s Day.
Ingredients
For the green sponge
For the filling
For the decoration
Instructions
Green Sponge Cake
Preheat your oven to 180°C (350°F). Grease and line three 20cm (8 inch) round cake tins.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling.
Sift in the remaining flour and baking powder, then gently fold into the mixture until just combined.
Add green food coloring until the desired shade is reached, mixing well.
Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in their tins for 10 minutes before transferring to a wire rack to cool completely.
White Filling
In a mixing bowl, whisk together the mascarpone cheese and icing sugar until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until well combined.
Fold in the crushed fresh redcurrants gently.
Assembly
Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
Spread a generous layer of the white filling over the top of the cake layer.
Place the second cake layer on top and repeat the process, spreading more filling.
Finally, place the third cake layer on top.
Use the remaining white filling to cover the top of the cake, creating a smooth surface.
Crumble some of the green sponge cake on top of the white filling.
Decorate the cake with fresh redcurrants on top of the crumbled sponge.
Serve and enjoy your St. Patrick’s Day three-layer green cake!
Good Appetite!
