Name: Cape Gooseberry-Ginger Tea Cake
Yield: 6-8 servings
Cuisine: American
Ingredients: About 3 tablespoons fruit jelly—orange, currant, apricot, or apple; Confectioners’ sugar; ⅓ cup sugar; ¼ cup water; 2 teaspoons grated ginger in syrup; ¼ teaspoon almond extract; About 11 ounces Cape gooseberries (1½ containers), husked and rinsed (see Preparation); ½ cup sugar; ¾ teaspoon lemon extract; ⅔ cup cake flour; 1 scant tablespoon grated drained ginger in syrup (preserved ginger); 3 large eggs; ⅛ teaspoon salt; ½ stick unsalted butter; 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.