July 22, 2015

29 | 52 Gooseberry Apricot Cake

Do you like gooseberries?
I do. But only if they are small and sweet :)
Not if they are big and not very sweet and with a very thick skin.
Like the ones I bought last week...

So I thought that baking those gooseberries would make them better or at least edible.
Note to self: if gooseberries don't taste good 'raw' then they also don't taste good 'baked'.

Gooseberry Apricot Cake
Adapted from Edeka

For the yeast base
250 g (2 cups) flour
40 g (1/4 cup minus 1 tablespoon) sugar
pinch of salt
zest of 1 lemon
20 g (0.7 oz) fresh yeast (or one pack dry yeast)
125 ml (1/2 cup) milk
1 egg

For the filling
400 g (14 oz) gooseberries
500 g (18 oz) apricots

For the glaze
150 g (3/4 cup minus 1 tablespoon) butter, room temperature
100 g (1/2 cup) sugar
4 eggs
50 g (1/3 cup plus 1 tablespoon) flour
pinch of salt
125 g (1/2 cup plus 1 tablespoon) heavy cream
  • For the yeast base, sift flour into a bowl and make a dent in the middle. Sprinkle sugar, salt, and lemon zest onto flour rim. Dissolve the yeast in a bit of milk and pour into the flour dent. Cover and let rise for 30 minutes.
  • Knead yeast with flour, the remaining milk, and the egg. Cover again and let rise for another 15 minutes.
  • Butter a round springform pan and distribute yeast base evenly on bottom of pan. Let rise for another 15 minutes.
  • Preheat oven to 200ºC (400ºF).
  • Wash and dry the gooseberries and apricots. Cut apricots in pieces.
  • For the glaze, beat together butter and sugar, add eggs one at a time. Add flour, salt, and heavy cream.
  • Distribute gooseberries and apricots evenly on yeast base. Pour glaze over fruit and bake for 45 minutes.
  • Let cool completely before serving.

My modifications:
I used fresh apricots (the original recipe calls for canned apricots).

The taste:
I didn't like it. And I'm not sure that it was only those gooseberries that spoiled it for me.... But try for yourselves - maybe you'll like it!

Any gooseberry baking recipes we should know about?

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