Gooseberry cake recipe please

Discussion:

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Sally

2004-06-07 22:34:14 UTC

Hi,
My gooseberry bushes are groaning with fruit. Does anyone have any
particularly wonderful gooseberry recipes please. I'm particularly
interested in gooseberry cake or recipes using eggs. I printed off a
gooseberry cake recipe I found a couple of weeks ago online but now can't
find it!
Thanks in advance.
Sally

June Hughes

2004-06-07 22:44:22 UTC

Permalink

Post by Sally
Hi,
My gooseberry bushes are groaning with fruit. Does anyone have any
particularly wonderful gooseberry recipes please. I'm particularly
interested in gooseberry cake or recipes using eggs. I printed off a
gooseberry cake recipe I found a couple of weeks ago online but now can't
find it!
Thanks in advance.
Sally

There was a lady in Waitrose Food Illustrated (June 2004), who grows and
uses her gooseberries for various things. I shall try and find the mag
tomorrow. In the meantime, try doing a search on Google for WFM.

--
June Hughes

2004-06-08 05:53:09 UTC

Permalink

There are 5 pages of gooseberry recipes (including a cake) in Jane
Grigson's Fruit Book, and _English Food_ includes a recipe for Oldbury
Gooseberry Pies (raised hot water pastry pies). Both books are worth
having for more than the gooseberry recipes :-)

I made a few bottles of pickled gooseberries last year -- sweet-and-sour
and very nice with cold roast pork or ham.

You could just make a crumble or standard gooseberry tart -- these would
use more gooseberries than any cake recipe. Alternatively, a gooseberry
cake recipe from some magazine now resides in my cuttings file:

Gooseberry Cake

125g butter
165g self-raising flour
125g caster sugar
2 egg yolks
1 tbsp dry white wine
1 1/2 tsp rosewater (I use triple distilled)
1 1/2 tsp ground aniseed
1 tsp grated nutmeg
90g gooseberries

Preheat oven to 180C; grease and line a 1litre loaf tin.

Melt butter, cool slightly and stir in flour and sugar. Beat in egg
yolks, wine and other flavourings until light. Spread half the mixture
over the base of the tin, place gooseberries on top, then cover with
remaining mixture leaving a gap around the edge for the juice to rise.
Bake c. 40 minutes or until done. Serve warm or cold with cream.

regards
sarah

--
Think of it as evolution in action.

Sally

2004-06-09 12:00:53 UTC

Permalink

Post by sw

There are 5 pages of gooseberry recipes (including a cake) in Jane
Grigson's Fruit Book, and _English Food_ includes a recipe for Oldbury
Gooseberry Pies (raised hot water pastry pies). Both books are worth
having for more than the gooseberry recipes :-)
I made a few bottles of pickled gooseberries last year -- sweet-and-sour
and very nice with cold roast pork or ham.
You could just make a crumble or standard gooseberry tart -- these would
use more gooseberries than any cake recipe. Alternatively, a gooseberry
Gooseberry Cake
125g butter
165g self-raising flour
125g caster sugar
2 egg yolks
1 tbsp dry white wine
1 1/2 tsp rosewater (I use triple distilled)
1 1/2 tsp ground aniseed
1 tsp grated nutmeg
90g gooseberries
Preheat oven to 180C; grease and line a 1litre loaf tin.
Melt butter, cool slightly and stir in flour and sugar. Beat in egg
yolks, wine and other flavourings until light. Spread half the mixture
over the base of the tin, place gooseberries on top, then cover with
remaining mixture leaving a gap around the edge for the juice to rise.
Bake c. 40 minutes or until done. Serve warm or cold with cream.
regards
sarah
--
Think of it as evolution in action.

Thanks for replies and what looks like a wonderful cake recipe.
I'll get a watrose food illustrated next time I go to my local Waitrose and
look for some more recipes.
Regards,
Sally

Nat

2004-06-10 21:33:54 UTC

Permalink

"Sally" <***@thisnet.co.uk> wrote in message news:5SDxc.172$***@newsfe5-gui.server.ntli.net...
snip...Does anyone have any

particularly wonderful gooseberry recipes please. (snip)

Do you mind having another? I make it with rhubarb too, or even
redcurrants! Or indeed apples.
********
8oz SR flour, whiz in processor with 4oz butter. Stir in 4oz sugar (white,
brown, demerara, whatever). Then break an egg into a measuring jug and top
up to 5 fl.oz with milk. Mix all to a soft batter. only takes a few seconds.

In a lined tin, 8in diameter, spread 2/3 of the mixture. Then make a good
layer of fruit and sprinkle it with a bit more sugar. Then dollop on the
rest of the mixture, level it out. Don't worry if fruit sticks out - it'll
be fine. , sprinkle a bit MORE! sugar over the top and bake at gas 5 for
about half an hour.
************
It takes almost as long to type that as it does to make. With a bit of trial
and error for your oven you'll get it perfect, and then you can ring the
changes - crystallised ginger in with rhubarb, grated marzipan with apple,
flaked almonds on top, icing sugar on top if you're posh! etc etc. Whatever
you have in the cupboard really. And the tin is just an ordinary 8 inch
tin - I use a sandwich tin with one of those crinkled paper cases to save
time. If you are out of season just use frozen goosegogs or redcurrants
straight out of the freezer - you don't need to thaw them. The key to it
really is don't worry - it isn't meant to be a fiddly thing.

I eat this cake warm with cream but if you are young and slender you might
not.

Nat

2004-06-10 21:34:10 UTC

Permalink

"Sally" <***@thisnet.co.uk> wrote in message news:5SDxc.172$***@newsfe5-gui.server.ntli.net...
snip...Does anyone have any

particularly wonderful gooseberry recipes please. (snip)

Malcolm Loades

2004-06-11 08:51:16 UTC

Permalink

Had you thought about gooseberry and elderflower jam? I'm an
elderflower addict and love the combination. You've made me wonder if
elderflower could be added to a gooseberry cake etc.

I'm off to Germany for a week tomorrow and am trusting the elderflowers
will still be here when I get back - in the South of England a few are
going brown already.

--
Malcolm

a***@freeuk.com

2004-06-12 08:48:06 UTC

Permalink

Got this a while back, John Tovey (sp?) I think. Simple but really fine.

Burried Treasure

250 g fresh berries

100 g butter
100 g caster sugar
2 eggs
100 g self-raising flour

50 g butter
75 g soft brown sugar
100 g self-raising flour

Pre-heat the oven to 180°C (350°F, Gas 4).

Line a 9-inch spring-clip cake tin with greaseproof paper.

Cream butter and sugar until light and fluffy. Add eggs slowly beating
all the time. Fold in the flour. Spread the mixture evenly with a
spatula.

Place fruit on top.

Rub the topping flour and butter, then add the sugar. Sprinkle over the
fruit and place tin in oven.

Bake 1.25 hours.

Allow to cool in tin a little.

Andrew J
Newport