Gooseberries are my absolute favourite fruit. They might be small, sour and hairy, but that doesn't put me off. They make the best crumble ever, and are beautiful in a fool, but this summer I thought I'd try something different with them by turning them into this beautifully moist teatime treat.
The gooseberry season is a short one, so make the most of the current glut of these mouth-puckering berries while you can!
Gorgeous Goosberry Cake (makes 10 slices)
You'll need:
- 125g caster sugar, plus a bit more to sprinkle over
- 250g plain flour, sifted
- 4tsp baking powder
- 1tsp ground cinnamon
- 50g butter, cut into small dice and at room temperature
- 300-400g fresh gooseberries, topped and tailed
- A pinch of salt
- 1 medium egg
- 100ml milk
Make it!
- Preheat the oven to 170c / Gas 3 and line a 9 inch cake tin with baking parchment.
- Put the sugar, flour, baking powder, cinnamon, butter, gooseberries and salt into a large mixing bowl.
- Whisk the egg and milk together lightly, just enough to combine, then pour onto the dry ingredients.
- Squidge it all about until the mixture is nicely combined.
- Spread the mixture into the tin and bake for about 45 minutes, or until the top is nicely golden brown and the cake is cooked through.
- Sprinkle with sugar and eat a slice with a nice cup of tea.
or 4 slices if u cut it properly!! x x
ReplyDeleteSmall, sour and hairy sounds like someone I used to date=)
ReplyDeleteLol @ miz-bag I like your thinking;)
But miz-bag, if you cut it into ten you can go back for seconds and thirds!
ReplyDelete