Honey Gooseberry Cake
A WORD FROM THE CHEF
This gorgeous, light and fluffy cake is a beautiful way to use in season gooseberries. They provide interesting pops of sour amongst the sweet cake.
INGREDIENTS
· 350 grams gooseberries
· 2 tbsp honey
· 120 grams butter, room temp
· 140 grams caster sugar
· 2 whole eggs
· 120 grams plain flour
· 1 tsp baking powder
INSTRUCTIONS
1. In a small saucepan, add 150 grams gooseberries along with the honey. Cook for 10-15 minutes on a low heat until the gooseberries have totally softened and almost turned to mush.
2. Blend to a puree with the hand blender or food processor. Push through a small sieve to remove the seeds. Set to one side to cool while you prepare the cake.
3. Preheat oven to 180°c (360°f) or 170°c (340°f).
4. In a large mixing bowl or stand mixer, add the room temperature butter and sugar. Beat on medium speed for 2-3 minutes until the butter has turned pale and creamy.
5. Add in the eggs one at a time, beating well between each addition.
6. Add the flour and baking powder next, using a rubber spatula to mix in by hand.
7. Next, add the gooseberry puree and mix well.
8. Pour into a greased and lined 8 inch (20cm) cake tin and smooth over evenly.
9. Sprinkle over the remaining gooseberries and press slightly into the cake batter.
10. Bake for 45-50 minutes or until a skewer inserted into the middle comes out clean.
11. Allow to cool before cutting. Leftovers can be stored in an airtight container or wrapped in cling film at room temperature for 3-5 days.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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