Cape Gooseberry-Ginger Tea Cake

Name: Cape Gooseberry-Ginger Tea Cake
Yield: 6-8 servings
Cuisine: American
Ingredients: ½ stick unsalted butter; 1 scant tablespoon grated drained ginger in syrup (preserved ginger); 1 scant tablespoon grated drained ginger in syrup (preserved ginger); ⅔ cup cake flour; ⅛ teaspoon salt; 3 large eggs; ¾ teaspoon lemon extract; ¼ teaspoon almond extract; About 11 ounces Cape gooseberries (1½ containers), husked and rinsed (see Preparation); 2 teaspoons grated ginger in syrup; 2 teaspoons grated ginger in syrup; ¼ cup water; Confectioners’ sugar; Confectioners’ sugar; Confectioners’ sugar; About 3 tablespoons fruit jelly—orange, currant, apricot, or apple; About 3 tablespoons fruit jelly—orange, currant, apricot, or apple; About 3 tablespoons fruit jelly—orange, currant, apricot, or apple; About 3 tablespoons fruit jelly—orange, currant, apricot, or apple; About 3 tablespoons fruit jelly—orange, currant, apricot, or apple; 8 Glacéed Golden Berries

Preparation info

6-8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Light, but full of flavor, this sponge cake, based on the versatile Génoise Électrique in Mastering the Art of French Cooking (volume 2), takes on a new identity when filled and decorated with Cape gooseberries—beautiful as birds in flight with their husks opened. The intense fruitiness of the filling, a mingling of quince and tomato flavors, suits the ginger-scented génoise particularly well.

Ingredients

Americas
United States
May
April
June
March
Vegetarian
Cake
California

Ingredients

Method