Gooseberries straight from my own garden! We have just one bush, and this year it gave us fruit for the first time – about 1.5 kg. I borrowed some for this cake, while Pola sat on the sofa with the rest of the bowl, eating them one by one and making funny sour faces. This cake is delicious, soft and incredibly quick to make (as long as you remember to take the butter out of the fridge beforehand). Highly recommended!
Ingredients for gooseberry and almond cake:
- 250 g butter
- 150 g caster sugar
- 3 eggs
- 200 g plain flour
- 100 g ground almonds
- 2 teaspoons baking powder
- finely grated zest of 1 lemon or orange
- 3 tablespoons breadcrumbs
- 500 g gooseberries, topped and tailed
- demerara sugar, for sprinkling (about 3 tablespoons)
All ingredients should be at room temperature.
Place the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the eggs one at a time, mixing well after each addition until combined. Add the lemon or orange zest and mix again. Sift the flour and baking powder directly into the mixture, add the ground almonds and gently fold together with a spatula.
Line a 23 cm square cake tin with baking paper. Spread the batter evenly in the tin. Sprinkle the breadcrumbs evenly over the batter. Arrange the gooseberries on top, pressing them slightly into the batter so that about half of each berry remains visible. Sprinkle with demerara sugar.
Bake at 160°C for about 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool, then cut into squares.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author