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Photo of Cape Gooseberry Cake by Namita Tiwari at BetterButter
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Cape Gooseberry Cake

Dec-31-2016
Namita Tiwari
25 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Cape Gooseberry Cake RECIPE

This is an amazingly flavourful, fruity cake with the adorable aroma of Cape Gooseberries. A bunch of beautiful berries go into the batter. You’ll love the crunch contributed by the seeds of the berries and cape gooseberry bits peeking out of the slices. Almond meal makes the crumb soft and grainy. This is a delectable cake, very yummy and can be served as dessert with a dollop of cream or ice cream.

Recipe Tags

  • Easy
  • Dinner Party
  • European
  • Baking
  • Dessert

Ingredients Serving: 6

  1. 1 cup all-purpose flour
  2. ½ cup almond meal (ground almonds)
  3. ½ cup (1 stick) butter
  4. 2 Eggs
  5. ¾ cup granulated sugar
  6. 1/3 cup Milk
  7. 1 ½ teaspoon baking powder
  8. ¼ teaspoon salt
  9. 1 teaspoon vanilla essence
  10. ¾ cup cape gooseberries washed and wiped dry

Instructions

  1. Grease, line and dust one 8 inch round cake pan. Preheat oven to 200 degrees C
  2. Take about 14 cape gooseberries, cut them into half. Place the cut upper halves on a clean kitchen towel so that the juice is absorbed. Chop the lower halves and the remaining berries into small pieces.
  3. Beat the white of the eggs till stiff. Add sugar. Add yolks. Beat further till fluffy.
  4. Melt butter in a saucepan. Add butter, milk and vanilla essence to the egg mix.
  5. Whisk together flour, almond meal, salt and baking powder.
  6. Add flour mix to the egg mix and stir gently until well incorporated. Fold in chopped berries (not the ones cut into half).
  7. Pour the batter into the prepared pan.
  8. Bake in a preheated oven at 200 degrees C for 15 minutes.
  9. Remove the cake pan from the oven and quickly arrange the halved berries with cut side down on the cake.
  10. Return the cake to the oven and bake further for about 20 minutes or till a toothpick inserted in the center come out clean. Tent the cake loosely with a foil if the top browns too fast.
  11. Let the cake rest in the pan for 15 minutes. Remove and cool in the wire rack. Slice next day.
  12. Serve plain, or, with a dollop of whipped cream or with ice cream.

Reviews (1)  

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Shilpa lad
Jan-04-2017
Shilpa lad   Jan-04-2017

Wow gooseberry cake, sounds wonderful!

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