This is really a meringue pie with whole currants baked in.
Red (or any color) Currant Cake
2 cups flour
1 teaspoon baking powder
1/3 cup sugar
pinch of salt
2 egg yolks
1/2 cup butter
Mix the dry ingredients together, then add the eggs and the butter. Mix until it holds together. Grease a cake pan with butter and press the dough onto bottom and up the sides of the pan. Set aside.
2 1/2 cups of red currants
4 egg whites
1 1/2 cups ground almonds
1/2 cups sugar
Preheat the oven to 350 °F. Wash the red currants and pick them from their stems. In a separate bowl whisk the egg whites until soft peaks form. Fold in the ground almonds and sugar, then add the red currants. Spoon the mixture into the prepared pan and bake for approx. 50 minutes. If the top turns too dark, cover it with aluminium foil and continue baking. Cool and remove the cake from the cake pan.
