Gooseberry Cake

A cake best served warm from the oven, was the recommendation from the 500 cakes and bakes recipe book (Martha Day, 2006). This may be the case, but getting up early is not a strong point, so the cake was made the night prior to cake clubbers trying this unusual cake.


115 g butter

165 g self raising flour

1 t baking powder

2 eggs, beaten

115 g caster sugar

1 ½ t rose water

Pinch of ground nutmeg

115 g gooseberries (juice reserved)

Caster sugar to decorate

Whipped cream to serve


Preheat oven to 180°C. Grease a 18cm squarer cake tin and line sides with baking paper.

Gently melt butter, then transfer to a large bowl and allow to cool

Sift together flour, baking powder and add to butter in the bowl

Beat in the eggs one at a time, then add the sugar, rose water and grated nutmeg until you have a smooth batter

Add 15-30 mL of the reserve gooseberry juice, until you have a pourable batter

Pour half the batter mixture into the prepared tin, sprinkle over gooseberries, then pour over the remaining batter

Bake for about 45 minutes (or until a skewer come out clean)

Leave in tin for about 5 minutes, then turn out onto a wire rack and peel off the baking paper. Allow to cool for a further 5 minutes

Dredge with caster sugar and serve immediately with whipped cream, or leave the cake to cool completely before decorating.

Published in: on September 11, 2012 at 10:03  Leave a Comment