Course Type
Dessert
Dietary Restrictions
Vegetarian
8 Servings
Ingredients
2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
Zest of 1 lemon (optional)
2 eggs
1 cup milk (use almond milk or oat milk for a dairy-free option)
1/2 cup melted unsalted butter (use olive oil or a non-dairy butter substitute for a dairy-free option)
1 teaspoon vanilla extract
1/2 cup dried currants
Cooking Utensils
Large mixing bowl
Wooden spoon
Round baking dish/greased skillet
Cooling rack
Parchment paper
Instructions
1. Preheat the oven to 350°F (180°C). Line a round baking dish or greased skillet with parchment paper.
2. In the large mixing bowl, combine the flour, sugar, salt, and baking powder. Stir in the lemon zest, if using.
3. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir until combined.
4. Stir in the currants.
5. Pour the batter into the prepared baking dish or skillet, spreading it evenly with the back of a spoon.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the hearthcake to cool in the baking dish for about 10 minutes, then carefully lift it out using the edges of the parchment paper, and transfer it to a cooling rack.
8. Serve warm and enjoy!
