Cape gooseberry cake recipe

Try this delicious cake recipe this weekend. Plus, you can get away with this treat as gooseberries are good for you!

Makes 1 cake

Ingredients

125g fresh gooseberries

1⁄4 cup sugar

1⁄2 cup water

200g butter

250g castor sugar

3 large eggs

500g cake flour

10g baking powder

Icing:

80g butter

125g cream cheese

5ml vanilla extract

500g icing sugar, sifted, plus a little extra to dust Fresh gooseberries, to garnish

Preparation

Preheat oven to 180°C. In a Le Creuset Saucepan, simmer the gooseberries in sugar and water for 5 minutes. Allow to cool. Once cooled, drain the gooseberries and reserve the syrup. Set aside. In another bowl, cream the butter and castor sugar until light and fluffy. Add the eggs one at a time and combine thoroughly between eggs. Sift the flour and baking powder and add to the creamed mixture, along with 125ml of the reserved gooseberry syrup. Fold in the gooseberries. Pour the cake batter into a lined and spray greased 20cm Le Creuset Spring form Cake Tin and bake for 45-50 minutes, or until an inserted skewer comes out clean. Remove from the oven and pour over any remaining gooseberry syrup.

 For the icing:

Cream the butter and cream cheese until well combined. Add the vanilla extract and icing sugar to make a thick, fluffy icing. Ice the cake once it has cooled down. Decorate with fresh gooseberries and dust with icing sugar, before serving on a Le Creuset Footed Cake Stand.