Food ‘n Drink

This weekend I decided that I needed to get the Gooseberries in the freezer cooked and dealt with. We’ve had these for ages, but as I don’t really eat them they’ve not been used (they’re only there for David!).

So I asked my mum for her gooseberry streusel recipe, one I can remember her making when I was little. We’ve always had gooseberries, I can remember eating them straight off the bush as a child. We have our own gooseberry bush now which produces a small amount of gooseberries, but my taste seems to have changed as I don’t like them much anymore.

Today I gave the streusel recipe a go. It’s quite a nice light cake and I love the streusel topping, and David said it all tasted good (I can’t comment on the gooseberries! Although I did eat it all ). You can also freeze it whole or cut it into portions/quarters and freeze it for up to 2 months, so I’ve frozen 2 quarters and kept the rest out. It’s quite a moist cake, from the gooseberries, so it doesn’t need any cream or custard, however it can’t be kept for too long else it’ll go mouldy.

Ingredients

Streusel Topping:
150g self raising flour
100g unsalted butter
100g caster sugar

225g gooseberries, topped and tailed

Sponge base:
180g self raising flour
Pinch of salt
125g caster sugar
125g unsalted butter
2 eggs, lightly beaten
1 tablespoon of milk

Method

Take the streusel ingredients, put the flour and butter into a bowl and rub together until it’s resembling a crumbly mix, add the sugar and continue to rub the mixture together to get your streusel mix (it’s hard to explain but you’ll know when it’s right! Took me about 10 minutes to do!!)

For the sponge base, add the salt into the flour, cream the butter and sugar together, then slowly add the eggs. Add a couple of spoons of flour/salt into the blender/mixer. Then you need to fold in (by hand) the rest of the flour and the milk, until it’s a smooth consistency. In a greased cake tin (I used a 23cm one, ideally you should use a 21cm tin), spoon the cake mixture onto the base and spread out. Then put a single layer of gooseberries onto the mixture, going from the centre out. Try not to have gooseberries on the edge as they’ll probably burn. Then scatter your streusel topping over the gooseberries and try to ensure the gooseberries are covered completely (to prevent burning).

Bake at 180 degrees celsius for 75 minutes. Allow to cool and then store in a cake tin, or freeze.

• Bookmark this page at:
• Del.icio.us -
• StumbleUpon -
• Spurl