Gooseberry Cake
Gooseberries are around for a pretty short time, so whenever I see them I can't resist buying them to make something new. This time I went for a pretty easy gooseberry cake. It doesn't take a lot of time to bring together is delicious served with some whipped cream.
Equipment
- 10-inch (25 cm) loaf pan
Ingredients
- 225 g unsalted butter softened
- 225 g granulated sugar
- 4 medium eggs
- 225 g self-rising flour
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 225 g gooseberries
Instructions
- Preheat the oven to 340°F (170°C) using conventional (top and bottom heat), or 325°F (160°C) if using a convection oven.
- Trim the stems and blossom ends from the gooseberries using a small sharp knife. Toss them with a little flour.
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time. Add the vanilla extract and lemon zest.
- Fold in the self-rising flour until just combined.
- Gently fold the gooseberries into the batter.
- Line the loaf pan with parchment paper and spoon in the batter, smoothing the top.
- If desired, press a few extra gooseberries into the top of the batter.
- Bake for about 60 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Let the cake cool completely before slicing and serving.
Notes
Storing: You can store the cake for 3-4 days outside of the fridge.
Freezing is a good option too. Freeze for up to three months.
Nutrition
Calories: 304kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 24mg | Potassium: 81mg | Fiber: 1g | Sugar: 19g | Vitamin A: 603IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.5mg