Gooseberry Coconut Cake Recipes

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GOOSEBERRY & ORANGE DRIZZLE CAKE

Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert

Time 45m

Yield Cuts into 16-20 squares

Number Of Ingredients 7



Gooseberry & orange drizzle cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.
  • Put the butter, caster sugar, flour, eggs and orange zest in a bowl. Beat thoroughly with an electric whisk until creamy and smooth. Stir in the gooseberries, then spoon into the tin and level the surface. Bake for 35 mins until a skewer inserted into the cake comes out clean.
  • Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. Cut into squares.

Nutrition Facts : Calories 213 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

225g softened butter , plus extra for the tin
225g caster sugar
225g self-raising flour
4 large eggs
grated zest and juice 1 orange
225g gooseberry , topped and tailed
140g granulated sugar

GOOSEBERRY DESSERT

Betty Janzen CLEMSON, SOUTH CAROLINA A Mennonite friend gave me this delicious recipe when I first got married. Most of u s grow our own gooseberries here in South Carolina, and I enjoy trying a variety of dishes and desserts with them.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 15



Gooseberry Dessert image

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 357 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 184mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

1-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup cold butter, cubed
1 egg
1/4 cup milk
FILLING:
1 cup sugar
2 tablespoons quick-cooking tapioca
2 cans (15 ounces each) gooseberries, drained
TOPPING:
1 tablespoon milk
3 tablespoons sugar
1/2 teaspoon ground cinnamon

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