Gooseberry sponge with almond cream

IMG_3052With some of the remaining gooseberries, Davinia decided to make a cake.The tartness  of these red gooseberries makes them perfect for a sweet dessert , such as this.

The Ingredients:

500g gooseberries

225g unsalted butter

225g sugar

225g self raising flour

4 eggs

1 tsp baking powder

3 cups of caster sugar

400 ml double cream

1 tsp almond essence

The Make:

Wash and destalk gooseberries. Whisk butter and sugar together. Add eggs , one at a time. Gradually add flour and baking powder.Grease two sponge tins. Place 250g of gooseberries at bottom of each tin. Sprinkle over gooseberries  one cup of caster sugar to each tin. Now evenly pour sponge batter between tins.Cook in a preheated oven at 180C for 18 mins. In a mixing bowl whisk double cream , almond essence , and two cups of caster sugar. Once cake has completely cooled down, layer sponges and spread cream over cake.

Slice and enjoy with a strong cup of tea.


Leave a Reply


You are commenting using your account. Log Out /  Change )

Google photo


Twitter picture


Facebook photo


Connecting to %s