To prepare a delicious gooseberry cake, the first step is to clean, wash, and let the gooseberries drain. This step is essential as it ensures that the fruits are clean and that excess water will not affect the final texture of the cake. The gooseberries, with their tart flavor, will provide a perfect contrast to the sweetness of the dough.
To prepare the crust, we will start by kneading well a mixture of 200 g of flour, 100 g of cold butter cut into cubes, and a little powdered cinnamon. We use our fingertips to combine the ingredients, obtaining a homogeneous mixture that looks like crumbs. This mixture will form the crispy crust that will add extra flavor to our cake.
For the base dough, we turn our attention to the softened butter, which we will cream with sugar, ensuring it dissolves completely. Once we have a creamy mixture, we will incorporate one egg, a pinch of salt, and the grated lemon zest for an extra flavor. Then we add the remaining flour, sifted together with the baking powder, and the milk, homogenizing everything well until we obtain a fine and uniform dough.
Once the dough is ready, we turn to a round cake pan with removable walls, with a diameter of 26-28 cm. This can be greased with butter or lined with baking paper, including the sides. We spread the dough evenly in the pan, ensuring that we cover the base well.
Next, we distribute the drained gooseberries over the spread dough, being careful to distribute them evenly to achieve a well-balanced cake. We sprinkle brown sugar on top, which will caramelize beautifully during baking, adding a touch of flavor. Finally, we will add the previously prepared crust, completely covering the fruits.
We place the cake in the preheated oven at 200 degrees Celsius, at a moderate heat. Baking will take about 30-45 minutes, but it is important to check the cake from time to time until it becomes golden and well-baked.
Once the cake is ready, we let it cool on a rack to avoid water condensation. Finally, we serve the cake dusted with powdered sugar, adding an elegant and attractive look. The delight is complete!
To prepare the crust, we will start by kneading well a mixture of 200 g of flour, 100 g of cold butter cut into cubes, and a little powdered cinnamon. We use our fingertips to combine the ingredients, obtaining a homogeneous mixture that looks like crumbs. This mixture will form the crispy crust that will add extra flavor to our cake.
For the base dough, we turn our attention to the softened butter, which we will cream with sugar, ensuring it dissolves completely. Once we have a creamy mixture, we will incorporate one egg, a pinch of salt, and the grated lemon zest for an extra flavor. Then we add the remaining flour, sifted together with the baking powder, and the milk, homogenizing everything well until we obtain a fine and uniform dough.
Once the dough is ready, we turn to a round cake pan with removable walls, with a diameter of 26-28 cm. This can be greased with butter or lined with baking paper, including the sides. We spread the dough evenly in the pan, ensuring that we cover the base well.
Next, we distribute the drained gooseberries over the spread dough, being careful to distribute them evenly to achieve a well-balanced cake. We sprinkle brown sugar on top, which will caramelize beautifully during baking, adding a touch of flavor. Finally, we will add the previously prepared crust, completely covering the fruits.
We place the cake in the preheated oven at 200 degrees Celsius, at a moderate heat. Baking will take about 30-45 minutes, but it is important to check the cake from time to time until it becomes golden and well-baked.
Once the cake is ready, we let it cool on a rack to avoid water condensation. Finally, we serve the cake dusted with powdered sugar, adding an elegant and attractive look. The delight is complete!
Ingredients
-325 g flour -170 g powdered sugar -200 g butter, at room temperature -2 teaspoons ground cinnamon -1 egg -4 tablespoons milk -1 ½ teaspoons baking powder -1 pinch of salt -grated lemon zest -750 g red currants -4-5 tablespoons brown or white sugar -powdered sugar, for decoration