While most gardeners in the United States are unfamiliar with gooseberries, in Europe they are a common and loved dessert berry. If you do not have gooseberries in your garden they are definitely worth a try. They are relatively disease free and the deer won't touch them because of the the thorns. They ripen mid June through July giving you a long harvest. Gooseberries can be green, pink, and a deep purple depending on the variety. Both underripe and ripe berries have a purpose and can be mixed in both jams, pies, and desserts. This post will focus on an absolutely yummy and irresistible cake.
Ingredients
Cake
- 1/2 cup butter (allow to rest a room)
- 1/2 cup sugar
- 3 large eggs
- 3/4 cup flour
- 3/4 cup coconut
- 3/4 tsp baking powder
Topping
- 1 1/2 cups gooseberries
- 5 Tbsp sugar
- 2 1/2 Tbs flaked almonds
- Powdered sugar for dusting
Instructions
- Top and tail the gooseberries and mix with the 5 Tbsp of sugar. I use scissors to do this. The tops are where the berry attached to the bush and the tails are the remains of the flower I like to remove both.
- Preheat the oven to 375 F
- Grease an 8" cake pan
- Cream together the butter and sugar until fluffy
- Add the eggs and mix until smooth
- Spoon the mixture into the cake pan and spread evenly
- Top with the gooseberry and sugar mixture
- Bake for twenty minutes
- Sprinkle the almond over the top and bake for ten or more minutes until knife come out clean
- Allow to cool
- Remove from tin if desired and dust with powdered sugar.
Links to other gooseberry posts:
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