Tag: Gooseberries

• I love gooseberries but in the last few years I have not seen any fresh ones for sale in the shops near me.
• I will try the larger markets around me in the next few weeks.
• I bought some bottled gooseberries in the Polish shop and decided to use these in this cake.
• I have based this cake on an easy apple cake I made a few years ago and on – 
• Easy Rhubarb Cake which I posted a few weeks ago.
• This is based on an American idea with just a free form base and slightly raised sides.
• Two secrets to success are:
• 1) NOT have too much pastry and
• 2) NOT to have loads of filling.
• Also it is better to use fruit which has been cooked but NOT a “mush”
• The pastry should be rolled out until it is thin.

Ingredients – pastry

• 200g flour
• 100g butter
• 1 egg yolk
• Juice of 1 lemon and water or just cold water.
• *
• 1 egg yolk – use it all – for sealing
• *
• 1 egg white – beaten
• 1 tablespoon of granulated sugar

Ingredients – filling

• 1 jar of gooseberries
• Strain the gooseberries
• Leave in the sieve for around 30 minutes
• 1 tablespoon of icing sugar

Method 

• Rub the butter into the flour until like breadcrumbs.
• Add the egg yolk and lemon juice and mix to a soft dough.
• Add more water sparingly if necessary.
• *
• Wrap in plastic and leave in the fridge for 30 minutes.
• *
• Butter / Grease a large baking sheet.
• Pre-heat the oven to GM6 – 200°C.
• *
• Roll out the pastry thinly until you have a rough circle around 25cm.
• Place the pastry onto the sheet.
• Brush the egg yolk over the circle.
• Place the gooseberries onto the circle.
• Sprinke the icing sugar over them.
•  
• Bring up the sides of the pastry.
• Brush the sides with the egg white.
• Sprinkle on the tablespoon of granulated sugar.
• *
• Bake for 30-35 minutes until the pastry is golden.
• Leave to cool on a wire rack.
• *
• Sprinkle with icing sugar before serving – optional

Duchess – Bramble Rose – Tea Plate