So this was a bit of an experiment – I didn’t follow a recipe I just sort of went with an idea I had and mixed in ingredients! Weirdly it turned out well – I put some in freezer for when its a wintry, cold day but also ate a chunky slice before that! It was basically a fluffy, very light chocolate sponge with a Gooseberry sharpness to make it not heavy. The combination actually worked as the Gooseberry flavour was subtle and light but just added another element to the cake. I loved mixing in the pink Gooseberries from my parents garden as it was such a bright, pink colour juice.
Easy recipe and instructions:
-1 teaspoon baking powder
-dairy free margarine
-sugar (your choice)
-2 tablespoons cocoa powder
-Third of a punnet of Gooseberries
- Pre-heat the oven to 180’C.
- Simply weigh the 4 eggs and crack into a large mixing bowl.
- Weigh out the equivalent weight of each of sugar, flour, margarine. Then mix into bowl and eggs.
- Add the cocoa powder and mix together.
- Wash and drain the Gooseberries through a strainer. Push the juice and flesh through the strainer holes – this will be squishy and bright pink!
- Mix all ingredients together.
- Put mix into baking tin.
- Bake for approximately 50 minutes – check with a knife in the middle to ensure it is cooked through. It will feel fluffy and soft.
- Serve with custard or fruit compote to really make a filling pud!
Let me know what you think of this, Katy, The Good Life In Practice xx