Perfect for kids, a high tea or as a small snack. Attractive little cakes with the tart flavour of redcurrants. You can also use the batter to make one large cakes.
Preheat the oven to 175 °C. Grease the cavities of the muffin tray with butter.
Strip the redcurrant from the stalks.
Beat the eggs with the vanilla extract and honey in a mixing bowl with the mixer until they are pale yellow and airy. Briefly beat the butter and quark through the egg mixture. Sieve the flour with the baking powder and a pinch of salt above the creamed mixture. Gently fold as lightly as possible through the mixture.
Divide the batter over the cavities of the muffin tray. Bake the cakes in the middle of the oven for about 20 minutes until golden brown and cooked. Leave to cool for at least 15 minutes on a wire rack then remove from the muffin tray. Serve warm or cold.
Tip: Replace 50 g of buckwheat flour with almond flour for a milder flavour. The recipe is then still gluten-free!
