Gooseberry Cake Recipes

GOOSEBERRY CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit for baking the cake later.
• Spray a 10-inch, non-stick fluted cake pan with baking spray or grease with butter and set aside.
• Place gooseberries in a bowl and spoon 2 tablespoons of flour over berries, stirring to coat. Set aside.
• In another bowl, whisk together 2 cups of flour, baking powder, baking soda, salt and cinnamon. Set aside.Note: I like to spoon the flour into measuring cups rather than scoop the measuring cup directly into the container of flour.
• In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl using a hand mixer), blend (on medium-high speed) the cream cheese, butter, granulated sugar, brown sugar, and vanilla extract until smooth, combined and fluffy, about 3 minutes (stop to scrape the sides of the bowl once or twice with a rubber spatula).
• Reduce speed and blend in milk.
• Add eggs, one at a time, blending until just combined.
• Blend in reserved flour mixture. Don't overmix.
• Stir in gooseberries with a spatula, being careful not to break them up too much.
• Scoop batter into the prepared pan (it will be thick). Smooth the top with a spoon. Tap the pan down 15 to 20 times on a hard surface to allow it to settle.
• Bake for 60 to 70 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean.Note: Because ovens/pans can vary, check on at the 55 minute mark.
• Once baked, let the cake cool for 15 to 20 minutes in the pan. Then carefully remove the cake from the pan, allowing it to cool completely on a cooling rack.
• If desired, dust with icing sugar. Note: As the cake sits, the icing sugar will absorb into the cake. You can add more upon serving, if desired. Slice and enjoy!Note: Wrap cooled leftover cake in plastic food wrap and store in an airtight container in the refrigerator for up to 3 days. Alternatively, you can wrap the cake in plastic food wrap and aluminum foil (or two layers of plastic food wrap) and place in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, remove the cake from the container (but leave the wrapping intact) and thaw in the refrigerator.

GOOSEBERRY & ORANGE DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.
• Put the butter, caster sugar, flour, eggs and orange zest in a bowl. Beat thoroughly with an electric whisk until creamy and smooth. Stir in the gooseberries, then spoon into the tin and level the surface. Bake for 35 mins until a skewer inserted into the cake comes out clean.
• Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. Cut into squares.

GOOSEBERRY CAKE

Steps:

• Preheat the oven to 180°C (approximately 350°F).
• Grease the baking sheet. Combine flour and baking powder in a mixing bowl. Add remaining dough ingredients and combine with a hand mixer on low power for 2 minutes until smooth. Spread dough on baking sheet and smooth. Rinse and drain gooseberries and spread onto dough. Bake for about 30 minutes.
• Remove cake from oven and dust with powdered sugar. Slice and serve hot or cold.

GOOSEBERRY CAKE

Steps:

• To make the elderflower syrup, put the sugar and 75ml water in a pan. Slowly bring to the boil then simmer for 5 minutes until thickened slightly. Stir in the cordial and cool.
• Toss the gooseberries with 50g of the caster sugar and leave to sit while you make the cake.
• Heat the oven to 180C/fan 160C/gas 4 and line the base and sides of a deep 23cm springform cake tin with baking paper. Mix together the flour, baking powder, ground almonds and a pinch of salt in a bowl.
• In a separate bowl, whisk together the rest of the caster sugar, elderflower cordial, yogurt, eggs and vanilla extract. Gradually whisk in the dry ingredients to form a smooth batter. Fold in the olive oil.
• Scrape the batter into the prepared tin then spoon the sugary gooseberries all over the top, pressing gently to submerge. Bake for 1 hour (covering with foil after 40 minutes to avoid it getting too dark) until golden and risen, and a skewer pushed into the centre comes out clean. Skewer the cake all over while still warm and spoon over 5 tbsp of the elderflower syrup. Cool in the tin until just warm then serve with greek yogurt or crème fraîche and the rest of the syrup.

GOOSEBERRY COCONUT CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round tin and line the base and sides with baking parchment. Put all the cake ingredients, except the gooseberries, in a large bowl with ½ tsp salt, then use electric beaters to mix everything to a smooth, thick cake batter - try not to overbeat once it's come together. Fold in three-quarters of the gooseberries, spoon into the tin and level the top.
• Poke the rest of the gooseberries into the top of the cake and bake for 1 hr. As it bakes, mix together the coconut, sugar and melted butter for the topping. After 1 hr, quickly whip the cake from the oven, scatter over the topping and continue baking for 15-20 mins, or until the cake is golden and risen, and a skewer inserted into the middle comes out clean. Will keep for 2 days in an airtight container.

GOOSEBERRY CRUMBLE

Steps:

• Grease a 9 to 10-inch round baking dish (or similarly sized baking dish) with baking spray or grease with butter and set aside.
• To a bowl, add gooseberries, sugar, zest, juice and cornstarch, stirring to combine until there are no streaks or big clumps of cornstarch remaining. Pour into prepared baking dish. Set aside.Note: One of the great things about crumbles, is the berry syrup at the bottom of the dish after it has baked. It's delicious spooned over the crumble and ice cream. If, however, you want things more set/less juice, you can add a little more cornstarch, about another 1/2 tablespoon or so.
• To make crumble, in a bowl, whisk together the flour, sugar, cinnamon, nutmeg and salt.
• Add cold butter to the crumble. Use a pastry cutter (or two knives) to cut butter into the flour mixture until you have coarse crumbles and some buttery clumps. Set aside.
• Preheat oven to 350 degrees Fahrenheit.
• Sprinkle crumble topping over the gooseberry filling. Place the dish on a baking tray to catch any spills that may happen (makes for easier cleanup). Bake for 50 minutes or until bubbly and the top is golden brown and crispy.
• Carefully remove from the oven and allow to cool for 30 minutes or so before serving. This allows the crumble to set up and cool down.
• Serve as is or with ice cream. Drizzle the gooseberry juices/syrup over top for an extra punch of flavour!