John Myers
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Gooseberry Cake
The perfect gooseberry cake recipe with a picture and simple step-by-step instructions.
For covering
- 600 g Gooseberries
- 150 g Sugar
- 1 Pudding powder
- 2 tbsp Raisins
- 2 tbsp Citronat (Succade)
- 2 tbsp Rum
For the dough
- 250 g Flour
- 80 g Sugar
- 100 g Butter
- 0,5 Pä Baking powder
- 1 Egg
- 1 Pr Salt
- 1 tbsp Milk
- Mix the rum and lemon peel with the rum the night before and let it steep. Bring the cleaned gooseberries with the sugar and a cup of water to the boil, allow to cool.
- Make a shortcrust pastry from the ingredients, wrap it in foil and let it rest for 30 minutes in the refrigerator. Pass the gooseberries through a sieve, collect the juice. Bring the juice to the boil and bind with the pudding powder mixed in a little water.
- Stir the gooseberries, lemon peel and raisins into the “pudding” and let cool down a little. Roll out 2/3 of the dough and place in a greased springform pan, press the edge down well. Top up the berry mixture. Roll out a thin sheet of dough from the remaining dough and place on top of the berry mixture.
- Bake for 50-60 minutes at 180 degrees fan-assisted (preheated). Sprinkle with powdered sugar before serving.
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