A fruity cross between a cake and a pudding, perfect for when gooseberries are in season
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
‘Kuchen’ is German for cake, but it’s more of a pudding, I think. You could also use plums, pears, apples, pears or cranberries.
Overview
Prep time
20 mins
Cook time
50 mins
Serves
6
Ingredients
- 150g butter, plus extra for greasing
- 275g gooseberries
- 150g caster sugar
- 1 large egg
- 200ml sour cream
- 225g plain flour
- 2 tsp baking powder
- finely grated zest of 1 lemon
- ½ tsp vanilla extract
- 2 tbsp granulated sugar
For the cream
- 300ml double cream
- 3 tbsp elderflower cordial
- 1 tbsp icing sugar
Method
Step
Preheat the oven to 180C/170C fan/gas mark 4.
Step
Butter a 23cm cake tin or a shallow pie dish.
Step
Top and tail 275g gooseberries.
Step
Cream together 150g butter and 150g caster sugar until pale and fluffy, then add 1 large egg and beat for a few minutes.
Step
Add 200ml sour cream and beat until smooth.
Step
Add a pinch of salt and fold in 225g plain flour, 2 tsp baking powder, finely grated zest of 1 lemon and ½ tsp vanilla extract. Spread the batter in the tin or dish.
Step
Toss the gooseberries with 2 tbsp granulated sugar then tumble them on to the cake batter.
Step
Bake for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Step
Whip 300ml double cream until it’s holding its shape then drizzle in 3 tbsp elderflower cordial. Mix together well, then sweeten with the 1 tbsp icing sugar.
Step
Serve the kuchen warm or at room temperature with the cream.