Monday, 28 June 2010

A Cake Idea for Gooseberries

I picked some wonderful gooseberries at Netherton Pick Your Own Fruit Farm, near Newton Abbot.


I used a very simple  Tesco recipe to make a gooseberry and yoghurt cake:

Ingredients

  • 75 g (3oz) butter (thanks, Choclette!)
  • 75 g (3oz) natural yoghurt
  • 125 g (4oz) unrefined caster sugar
  • 2 eggs
  • 150 g (5oz) self-raising flour
  • 25 g (1oz) butter
  • 4 tbsp golden syrup
  • 300 g (10oz) gooseberries

Method

  1. Heat the oven to Gas 4,180°C, 350°F.
  2. Butter a 20cm (8in) loose-bottomed cake tin.
  3. Beat together the 75g of butter, yogurt, sugar and eggs until blended. Fold in the flour until smooth. Spoon the mix into the prepared cake tin and bake for 20 minutes.
  4. Melt the 25g of butter and golden syrup together. Add the gooseberries and mix well.
  5. Carefully pull the shelf out of the oven a little and quickly spoon over the gooseberry mix. Bake for a further 30 minutes, until golden.
  6. Remove and run a knife around edge to release the cake. Cool.
  7. Using a palette knife, release the cake from the base and transfer to a serving plate. For a picnic, simply leave in the tin.
The generous dollop of Total Greek Yoghurt (I must declare an interest - the yoghurt was a freebie from the people at Total) really adds a lightness and tang to the sponge.   

This was my second cake (first one eaten by my greedy family before I took a photo) and was delivered to a friend for his 40th birthday - I was told that the gooseberries looked like onions - perhaps it's not the most photogenic cake, but it tastes great.  Gooseberry season in Devon is now in full swing.



6 comments:

Choclette said...

Sounds yum - how about a bit of elderflower too - goes very well with gooseberries? Would have to use butter as not a fan of marge though. I loved having a fridge full of yogurt and have been completely won over to baking with it.

Grazing Kate said...

Thanks, Choclette - will amend the marg to be butter - I can't stand marg either. The fridge full of yoghurt is bizarre isn't it? But actually makes you be really creative and my 9 year old son is a total convert: eats huge bowlfuls with just a tiny sprinkling of soft brown sugar - much better than those flavoured ones. Yes, I agree a dash of elderflower in the syrupy topping would add to the flavour. Right, going to edit out that marg reference as though it was never there!

Northern Snippet said...

Sounds delicious,love gooseberries.Thanks for the lovely comment you left on my blog.What a fantastic part of the country you live in.

Grazing Kate said...

Thanks, Northern Snippet - I tried to become your follower on your blog but it didn't work, I think Google was having a funny five minutes, will do it in a minute as I like your perspective on life and food!

Christine Kaltoft said...

Sounds fantastic Kate! Not easy to find gooseberries at a reasonable price in London, but will definitely keep my eyes open next time I'm in Somerset. Don't know any fruit farms near Bruton do you?

As for the Total - lucky you! I'd just add a drizzle of runny honey and a large sprinkling of roughly chopped pistachios! :)

Might try this recipe with concentrated organic apple juice instead of syrup...

Grazing Kate said...

Hi Christine - I hope the Bovey Craft Fair was a success for you. Your stand looked amazing and you deserved to sell it all.

The gooseberry season will be over before you know it, but apparently if you do find them later in July, they're even sweeter than at the beginning of the season.

The Total yoghurt was quite hilarious - half a fridge full of it and had to be eaten within 2.5 weeks....has been quite a challenge but we have almost managed the lot. My husband is sick of it, my son and I are loving it more and more. Like the sound of serving with honey and pistachios - pistachios are a favourite of mine but I'm unable to eat nuts in whole form, only ground (don't ask!).

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