We are loving apples this season here at StyleNest, and we think it is particularly delicious when combined with gooseberry in this recipe for gooseberry and apple cake. Time to get the apron on.
Serves 8 – 10
Cooking time: 1 hour
What You’ll Need:
- 175g unsalted butter
- 175g caster sugar
- 3 eggs
- 225g plain flour, sifted
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 100g Rachel’s gooseberry yogurt
- 100g fresh gooseberries
- 1 large cooking apple, peeled, cored and diced
- 50ml elderflower cordial
Streusel Topping:
- 75g unsalted butter
- 75g plain flour
- 75g Demerara sugar
- 1 tsp cinnamon
Method:
- Pre-heat the oven to 170C/325F/Gas Mark 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
- Cream the butter and sugar until light and fluffy. Add the eggs, flour, baking powder and bicarbonate of soda and mix thoroughly. Add the yogurt and mix again.
- To decorate, place the gooseberries into a small saucepan together with the apple, sugar and 50ml of cordial, and over a low heat cook the fruit until just tender. Strain off any liquid and leave the fruit to cool slightly.
- Meanwhile, make the topping by rubbing the butter into the flour until it resembles breadcrumbs and stir in the sugar and cinnamon.
- Pour the cake batter into the tin and level. Spoon over the gooseberries and apple mix followed by a good scattering of streusel topping.
- Bake for approximately one hour until golden brown and firm to touch.
- Leave to cool in the tin on a wire cooling rack. Remove lining paper and slice.
Recipe from www.rachelsorganic.co.uk