Gooseberry Sauce Cake

This is a delicious cake with gooseberries giving morsels of sourness, and demerara sugar adding a lovely crunch!

Gooseberries do will in my climate, and so I planted two of them a couple years ago. But what to do with the fruit? Last year I gave it away, but this year I had about 3C, and so I tried this recipe.

The first challenge was making stewed gooseberries. I just cooked them for about 45 minutes - they gave off their juice after about 5 minutes, and by 30 minutes the juice appeared to have concentrated. I also gauged the cooking time to end up with the perfect amount for this cake (400 ml).

The cake is a simple one-bowl recipe, with melted butter, self rising flour plus additional baking powder, and eggs. This cookbook uses unrefined sugars, and it called for caster sugar and demerara. At the end, you sprinkle demerara sugar over the top, and it produces a wonderful crunchy sweet topping.

I've had this cookbook for years, but not the special sugars. Now with one success under my belt (literally), I'm excited about exploring the book further.