A final farewell to gooseberry season… This simple and quick cake is made from inexpensive, readily available ingredients. When gooseberries turn a beautiful ruby-red colour, they look absolutely stunning in bakes. This gooseberry custard cake tastes delicious with finely grated lemon zest (or orange zest).
Ingredients for gooseberry custard cake:
- 100 g butter
- 100 g caster sugar
- 2 large eggs
- finely grated zest of 1 small lemon
- 100 g plain flour
- 30 g sugar-free vanilla custard powder
- 1 teaspoon baking powder
- 400 g gooseberries, topped and tailed
All ingredients should be at room temperature. Sift together the plain flour, custard powder (or potato starch) and baking powder, then set aside.
Place the butter and sugar into the bowl of a stand mixer. Cream together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and mix until combined. Add the sifted dry ingredients and gently fold in with a spatula until just combined.
Line a 21 cm round cake tin with baking paper. Transfer the batter into the prepared tin and level the surface. Scatter the gooseberries evenly over the top.
Bake the gooseberry custard cake at 170°C for approximately 35 minutes, or longer if needed, until a skewer inserted into the centre comes out clean.
Enjoy!
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