Gooseberry Сake

Recipe:

Ingredient Notes:

• Berries. Both fresh and frozen gooseberries work well in this cake.
  Alternatively, you can use cherries, raspberries, blueberries, plums, and diced fresh apricots or peaches. Any of these ingredients will make a great cake.
• Butter. Use butter with a fat content of 72% or higher. I do not recommend using vegetable shortening – it adds a subtle chemical flavor that ruins everything. Use soft butter in the recipe – that is, at room temperature. But not melted!
• Eggs. This recipe calls for medium size eggs. The weight of such an egg is 50-55 g. It is better if the eggs are at room temperature.
• Flour. Use ordinary all-purpose flour with a protein content of about 10%. Bread flour is not the best choice for this recipe.
• Sugar. I use regular white sugar in the batter. Brown sugar can also be used.
• Vanilla sugar. You can use vanilla sugar or vanilla extract (1 teaspoon) for flavoring. If you don’t use vanilla sugar, increase the amount of regular sugar by 1 teaspoon.

Let’s start cooking.

Make the batter. Cream butter with sugar.

Add the eggs and mix.

Add flour sifted with baking powder and salt and mix – the consistency will be about muffin batter.

Pour the batter into a greased pan.

Tear off the stems from the gooseberries and place on top of the batter.

Sprinkle with sugar and place in a preheated oven at 180°C (375°F). Bake until done, about 30-40 minutes.

Serve warm or cold.

Have a nice tea party!

This Gooseberry Сake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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