Gooseberry Kuchen

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      45 min

Appears in

By Geraldene Holt

Published 2011

  • About

When gooseberries are out of season, this recipe works equally well with blueberries, loganberries or quartered apricots, with the added advantage that these fruits can be added to the cake while still raw.


Cake Base

  • 120 g / 4 oz plain flour
  • ¼ tsp baking powder


Sift the flour, baking powder and sugar into a bowl, cut and rub in the butter and mix to a dough with the egg yolk blended with the milk. Roll out the dough to line the base and to reach about 2 cm / 1 in.