This recipe from Diana Henry is more of a pudding than a cake . You could replace the gooseberries with plums, pears or apples.
Ingredients
- 150 g butter plus extra for greasing
- 275 g gooseberries
- 150 g caster sugar
- 1 large free-range egg
- 200 ml sour cream
- 225 g plain flour
- 2 tsp baking powder
- Finely grated zest of 1 lemon
- ½ tsp vanilla extract
- 2 tbsp granulated sugar
- For the cream
- 300 ml double cream
- 3 tbsp elderflower cordial
- 1 tbsp icing sugar
- 1 tbsp icing sugar
Servings:
Instructions
- Preheat the oven to 180C/170C fan/gas mark 4. Butter a 23cm cake tin or a shallow pie dish.
- Top and tail the gooseberries.
- 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.
- 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.
- 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.
- Whip the cream until it’s holding its shape then drizzle in the cordial. Mix together well, then sweeten with the icing sugar.
- Serve the kuchen warm or at room temperature with the cream.
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