Cape Gooseberry Cake
For the cake
- 125g fresh gooseberries
- ¼ cup sugar
- ½ cup water
- 200g butter
- 250g castor sugar
- 3 large eggs
- 500g cake flour
- 10g baking powder
For the icing
- 80g butter
- 125g cream cheese
- 5ml vanilla extract
- 500g icing sugar, sifted, plus a little extra to dust
- fresh gooseberries, to garnish
Preheat oven to 180°C.
In a Le Creuset Saucepan simmer the gooseberries in sugar and water for 5 minutes. Allow to cool. Once cooled, drain the gooseberries and reserve the syrup. Set aside.
In another bowl, cream the butter and castor sugar until light and fluffy. Add the eggs one at a time and combine thoroughly between eggs.
Sift the flour and baking powder and add to the creamed mixture along with 125ml of the reserved gooseberry syrup.
Fold in the gooseberries. Pour the cake batter into a lined and sprayed greased 20cm Le Creuset Springform Cake Tin and bake for 45-50 minutes, or until an inserted skewer comes out clean.
Remove from the oven and pour over any remaining gooseberry syrup.
For the icing:
Cream the butter and cream cheese until well combined. Add the vanilla extract and icing sugar to make a thick, fluffy icing.
Ice the cake once it has cooled down. Decorate with fresh gooseberries and dust with icing sugar before serving on a Le Creuset Footed Cake Stand.