Honey Gooseberry Cake
Light and fluffy sponge cake flavoured with honey gooseberry puree with fresh gooseberries
Equipment
- Small saucepan
- Hand Blender or small food processor
- Sieve
- Large mixing bowl
- Electric whisk or stand mixer
- Rubber spatula
- Round 10 inch (23cm) round cake tin
Ingredients
- 350 grams gooseberries
- 2 tbsp honey
- 120 grams butter room temp
- 140 grams caster sugar
- 2 whole eggs
- 120 grams plain flour
- 1 tsp baking powder
Instructions
- In a small saucepan, add 150 grams gooseberries along with the honey. Cook for 10-15 minutes until the gooseberries have totally softened and almost turned to mush.
- Blend to a puree with the hand blender or food processor. Push through a small sieve to remove the seeds. Set to one side to cool while you prepare the cake.
- Preheat oven to 180°c (360°f) or 170°c (340°f).
- In a large mixing bowl or stand mixer, add the room temperature butter and sugar. Beat on medium speed for 2-3 minutes until the butter has turned pale and creamy.
- Add in the eggs one at a time, beating well between each addition.
- Add the flour and baking powder next, using a rubber spatula to mix in by hand.
- Next, add the gooseberry puree and mix well.
- Pour into a greased and lined 10 inch (23cm) cake tin and smooth over evenly.
- Sprinkle over the remaining gooseberries and press slightly into the cake batter.
- Bake for 45-50 minutes or until a skewer inserted into the middle comes out clean.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.