Name: Gooseberry Kuchen
Total time: 45 min
Yield: Makes: 8–10-portion cake
Ingredients: 60 g / 2 oz ground almonds or hazelnuts; 120 g / 4 oz plain flour; ¼ tsp ground cinnamon; ½ lemon, finely grated rind; 2 tbs caster sugar; ¼ tsp baking powder; 30 g / 1 oz caster sugar; 60 g / 2 oz butter; 1 tbs milk; 1 egg yolk; 90 g / 3 oz caster sugar; 2 egg whites; 350 g / 12 oz cooked sweetened gooseberries

Preparation info

Makes:
8–10
-portion cake

Difficulty
Medium
Ready in
45 min

Appears in

Cakes

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.

Ingredients

Cake Base

120 g / 4 oz plain flour
¼ tsp baking powder

Method

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.

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Ingredients

Cake Base

Method

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