Coffee- Currant cake

Siri and Srivalli almost got it right when they guessed Lakshmi’s birthday cake contained coffee and some kind of raisins/berries. The cake is a coffee-currant cake.To keep our promise, we are posting the recipe of the cake. We have for you two different recipes- Lakshmi’s has no eggs and uses butter while mine has eggs and substitutes butter with fresh cream.



  • All Purpose Flour – 1 1/2 cups
  • Sugar – 1 cup
  • Butter – 1/2 cup
  • Coffee Decoction – 1/2 cup (coffee concentrate)
  • Dried Currants – 3/4 cup
  • Espresso Powder – 4 tbsp
  • Curd – 4 tbsp (adjust as per batter consistency)
  • Baking Powder – 1/4 tsp
  • Cooking Soda – 1/4 tsp


  • Line and Grease a microwave safe square glass dish (8in to 9in in size). Leave some paper to hang from the sides.
  • Soak the Dried Currants in Coffee Decoction for 1 hour or so until the currants are plump.
  • Powder the sugar. Take a large mixing bowl and cream the butter and sugar.
  • Add the flour followed by the Espresso Powder. Mix well.
  • Add the dried currants with the Coffee dicoction.
  • In a small cup, mix the curd with baking powder and cooking soda. Add this to the batter in the mixing bowl and mix well.
  • Check the consistency of the batter which should be thick but flowing. Add a couple of more tablespoons of curd or milk to adjust consistency if required.
  • Transfer batter to the greased dish and microwave on high for 7 minutes. Check for doneness by inserting a toothpick in the center of the cake. Keep for an additional minute or so if the toothpick doesn’t come out clean.
  • Remove from oven when done and wait for the cake to cool before cutting into pieces.



  • 4 eggs
  • 200gms maida
  • 200 gms sugar
  • 200 ml fresh cream
  • 2 tsp Baking Powder
  • 4 tbsp Coffee decoction
  • 2 tbsp Cocoa powder
  • 2 sachets of Bru Coffee
  • 1 tsp vanilla essence
  • 100 gms of black currants 


  • Sift together maida, cocoa, baking powder and keep aside.  
  • Whisk the eggs using a beater. When light and fluffy, add sugar and continue beating.  
  • Add the dry ingredients(maida,cocoa, baking powder) gradually, beating lightly.
  • Mix the Bru coffee in the coffee concoction and add to the batter. You can increase the quantity of either of the two coffees depending on personal preferances.
  • Add the black currants and vanilla essence and mix using a ladle.
  • Pour into a greased tin and bake at 200Deg C for about 40 minutes.

Source: original recipe is from the Yum Blog

Lakshmi’s notes: This cake can be baked in both microwave as well as convection mode with identical results. Use glass ware if you choose to bake in microwave mode, glass or aluminium tin if you’re using convection mode. Remember to line your baking dish if you’re making an eggless version.  

Mandira’s notes: I have basically taken Lakshmi’s recipe and turned it into an egg based one- blended the flavouring ideas from Lakshmi’s recipe and made the egg base using the fundas of the Marbled cake. I was surprised to find black currants in my local market and so I have used them. Any other currants will work just as well I suspect.  I like the use of coffee decoction- it ensures that there is a distinct flavour of coffee even after baking.


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