Red Gooseberry Cake


 plus yoghurt and red currants 

I think that the last time I saw red gooseberries was as a child in my neighbours garden. I even forgot they existed -can you imagine my surprise when I saw a couple of punnets of mixed red currents, black currents and red gooseberries in our local shop? It took me a couple of minutes to figure out what that familiar looking fruit was..

..and seconds after my Eureka moment I was carrying all of them towards the checkout .

Making jam was an obvious choice, but then I remembered an old yoghurt-berry cake recipe, that would be good to adapt :

Red Gooseberry and Redcurrant Cake 

300g  mixed red gooseberry and redcurrants
170g butter
100 ml pouring yoghurt
130 g sugar
1 tsp vanilla
3 large eggs
230 g plain flour
50 g cornflour + 2 spoons 
2 tsp baking powder

Preheat the oven 180C/356F
Grease and the tin and sust it with some flour - you can use standard size loaf tin.

Beat butter, vanilla and sugar until fluffy and pale, then add eggs, one at the time and yoghurt. Combine  the rest of the dry ingredients and combine with the butter mixture. 
Sprinkle the fruit with a spoonful of cornflour and mix slowly to coat it.
Spoon half  of the batter into the tin, then put a generous layer of fruit, top it with the rest of the batter, you can put some fruit at the end if you are not using bundt cake tin.. 
Bake for about an hour, take it out from the oven and leave to coll for 15 minutes, then turn out onto a cooling rack. 
Dust with some icing sugar, or decorate with icing.

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