115g jar gooseberries in syrup , drained, juice
reserved
caster sugar, to decorate whipped cream, to server
Method:
Preheat the oven
to 180'C/350"F/Gas 4. Grease an 18cm/7in square cake
tin, line the base and sides with greaseproof paper
and grease the paper. Gently melt the butter, then
transfer to a mixing bowl and allow to cool.
Sift together the
flour and baking powder and add to the butter. Beat
in the eggs, one at a time, the sugar, rose water
and grated nutmeg, to make a smooth batter.
Mix in 15
-30ml/1- 2 tbsp of the reserved gooseberry juice,
then pour half of the batter mixture into the
prepared tin. Scatter over the gooseberries and pour
over the remaining batter mixture.
Bake for about 45
minutes, or until a skewer inserted into the centre
of the cake comes out clean.
Leave in the tin
for 5 minutes, then turn out on a wire rack, peel
off the lining paper and allow to cool for a further
5 minutes. Dredge with caster sugar and serve
immediately with whipped cream, or leave the cake to
cool completely before decorating.
Cakes Recipes - Gooseberry Cake Recipe
