French Gooseberry Cake RecipeOrigin: France Period: Traditional |
Ingredients:This is an excellent way of using up those June gooseberries that are at a glut. It also makes a wonderful accompaniment to mackerel.
300g gooseberries, topped and tailed 
French Gooseberry Cake Preparation:Method:Mix the potato starch or conrflour with 2 tbsp water into a slurry. Rinse the gooseberries and add to a pan along with the sugar and remaining water. Heat gently and as soon as the sugar has dissolved stir-in the arrowroot mixture. Bring to a simmer and cook for about 5 minutes then take off the heat and set aside. Meanwhile beat together the cream and egg yolks, add the breadcrumbs and set aside for 5 minutes to swell. Melt the butter and beat the egg whites until stiff. Add the butter to the cream mixture then fold in the gooseberry mixture, followed by the egg whites. Pour the mixture into a well-greased glass ovenproof dish, sit in a roasting tin and fill this with water half-way up your pudding dish. Place in an oven pre-heated to 180°C and bake for about 40 minutes, or until the cake has set. Serve hot with fresh cream. |
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