General ramblings

Not such a Gooseberry Fool this time…

July 18, 2013
Following on from our Gooseberry raid on our next door neighbour’s garden,
Gooseberry jam1
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.

This is all that was left by the time I got to take a picture...

This is all that was left by the time I got to take a picture…

Enjoy!
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  • Reply Sue July 19, 2013 at 8:45 am

    Looks and sounds scrummy! I had an episode with ‘slightly well done jam’ a few years ago….disguised it as pie filling, just added a bit more chopped fruit. It worked no one the wiser!

    • Reply Jen July 19, 2013 at 2:06 pm

      I think I’m getting away with it so far Sue, no complaints yet..!

      • Reply Sue July 19, 2013 at 5:52 pm

        As my old mum used to say…if in doubt cover it in custard! Custard has covered up many a culinary issue in my house. Keep up with the recipes they are brill.

        • Reply Jen July 19, 2013 at 6:20 pm

          Thanks Sue 🙂

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