I didn’t take a proper photo today, but I did photograph a cake recipe – the strawberry and elderflower one we’ve had for Midsummer a few times – to send it to my mum, in return for the redcurrant cake recipe. So I guess I could share those with you.

Redcurrant cake

Crust

• 125 g butter
• 75 g sugar
• 2-3 egg yolks
• 250 g flour
• ½ tsp baking powder
• 2-3 tbsp breadcrumbs

Filling

• 4 egg whites
• 200 g sugar
• 75-100 g hazelnuts
• ½ tsp cinnamon
• 500 g redcurrants

Cream butter with sugar. Add egg yolks one by one while stirring. Mix baking powder and flour and add to the butter mixture. Roll the dough into a ball, cover and cool for 50-60 minutes. Line a springform pan with the dough, leave a 5 cm edge. Sprinkle the bottom with breadcrumbs.

Whisk the egg whites. Gradually add sugar. Whisk for another few minutes. Add chopped hazelnuts and cinnamon.

Stir the redcurrants into two thirds of the egg mixture. Pour the filling in the crust. Cover with the rest of the egg mixture (either piping or simply spreading).

Bake at medium heat for about 1 hour. (We interpreted “medium heat” as around 175°C.)

The original Estonian recipe had margarine instead of butter but nobody misses that.

The also recipe called for “nuts” rather than specifying hazelnuts. Back then everybody understood that that’s what you mean when you say “nuts”. Locally grown nuts were simply nuts; exotic, fancy nuts had longer, fancier names. That may still be the case actually.