Gooseberry Kuchen with Elderflower Cream (6)

This recipe from Diana Henry is more of a pudding than a cake . You could replace the gooseberries with plums, pears or apples.

Gooseberry Kuchen with Elderflower Cream (6)
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Gooseberry Kuchen with Elderflower Cream (6)
Print Recipe
  1. Preheat the oven to 180C/170C fan/gas mark 4. Butter a 23cm cake tin or a shallow pie dish.
  2. Top and tail the gooseberries.
  3. Cream together the butter and caster sugar until pale and fluffy, then add the egg and beat for a few minutes. Add the sour cream and beat until smooth.
  4. Add a pinch of salt and fold in the plain flour, baking powder, lemon zest and vanilla extract. Spread the batter in the tin or dish.
  5. Toss the gooseberries with the granulated sugar then tumble them on to the cake batter. Bake for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
  6. Whip the cream until it’s holding its shape then drizzle in the cordial. Mix together well, then sweeten with the icing sugar.
  7. Serve the kuchen warm or at room temperature with the cream.
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