Following on from our Gooseberry raid on our next door neighbour’s garden,
and my slightly less than successful Gooseberry jam making, I appealed to the good people of the Twittersphere for other gooseberry recipes.
This one came from @ABInBalance, who is very lovely, and as well as giving me this recipe, also gave me lots of good advice for my TEDx talk-thankyou so much Angela!
The recipe is for a Gooseberry and Almond Cake.
This is what you need:
- 125g butter
- 125g caster sugar plus 5tbspns extra
- 3 large beaten eggs
- 75g plain flour sifted
- 75g ground almonds
- 3/4 tsp baking powder
- 350g gooseberries topped and tailed
- 35g flaked almonds (I didn’t have any of these, so mine was ‘naked’ on top)
- Icing sugar for dusting
- Creme fraiche / whipped cream to serve
This is what you do:
- Pre-heat the oven to 190C/375F/Gas Mark 5
- Beat the butter and 125g of sugar until pale and fluffy
- Add the eggs a little at a time, beating well after each addition. If the mixture starts to curdle,add a tbspn of the flour
- Fold in the rest of the flour, plus the ground almonds and baking powder, using a large metal spoon and scrape into a buttered 20cm (*8 in) spring-form cake tin
- Toss the gooseberries with the 5tbspn caster sugar and spread them over the top of the cake
- Put in the oven and bake for 20 minutes. Sprinkle on the almonds and bake for a further 10 mins
- The cake is ready when a skewer inserted into the centre comes out clean!
- Leave the cake to cool in the tin, then carefully remove ring and base. Dust with icing sugar and serve with whipped cream / creme fraiche
We had this without the flaked almonds, icing sugar or creme fraiche and it was still absolutely scrummy.
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