A wonderfully soft yoghurt cake with gooseberries that stays fresh for days. Yes, with gooseberries – they’ve already appeared on the bushes! Baked in a loaf tin and dusted with icing sugar once cooled. It’s best enjoyed with a glass of milk.
Ingredients for yoghurt cake with gooseberries:
- 165 g butter
- 160 g caster sugar
- 8 g vanilla sugar or 1 teaspoon vanilla extract
- 3 large eggs
- 150 g natural yoghurt or Greek yoghurt
- 270 g plain flour
- 2 teaspoons baking powder
- 350 g gooseberries, topped and tailed
All ingredients should be at room temperature.
Place the butter and both sugars (or sugar and vanilla extract) in the bowl of a mixer. Beat until pale and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. At this stage the mixture may look slightly curdled, but this will not affect the finished cake. Sift the plain flour and baking powder directly into the bowl and add the yoghurt. Fold gently with a spatula just until combined – do not overmix. Add the gooseberries and briefly fold them through the batter.
Grease a loaf tin measuring approximately 9 × 28 cm at the base and 13 × 32 cm at the top (or slightly smaller) with butter and dust lightly with flour. Spoon the batter into the tin and level the surface.
Bake at 170°C for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool in the tin, then transfer to a wire rack to cool completely. Before serving, dust the yoghurt cake with gooseberries generously with icing sugar.
Enjoy!
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