Buttermilk cake with roasted gooseberries

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 600 g red and green gooseberries
  • 100 ml Maple syrup
  • 2 TABLESPOONS demerara sugar
  • 175 g soft butter or margarine
  • 1 package Vanillin sugar
  • 175 g Sugar
  • 3 Eggs (size M)
  • 275 g Flour
  • 1/2 package Baking Powder
  • 100 ml Buttermilk
  • 7-10 Tbsp Grease
  • baking paper

Directions

  1. 1

    Wash and clean the gooseberries. Mix with maple syrup in a bowl, spread on a baking tray lined with baking paper. Sprinkle with brown sugar. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Take out and let cool down

  2. 2

    Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with buttermilk. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Pour the resulting syrup from the tray into a small pot. Weigh 500 g gooseberries (caution: they are very soft) and spread them on the dough

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes (stick test). Reduce syrup in the pot to about half its original volume. Remove the cake from the oven. Spread the rest of the gooseberries on top and sprinkle with syrup. Let the cake cool down on a cake rack. Remove the cake from the tin. Serve with double cream

  4. 4

    waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
340 kcal
CARBS
47 g
FATS
14 g
PROTEINS
5 g

Categories & Tags

Cakes & Pastriesvery easyCake