Gooseberry Ginger Thyme Honey Cake

Gooseberry Ginger Thyme Honey Cake - Candy Coated Culinista

Another trip to the farmers market and I found another interesting fruit; the gooseberry. These spiny fruits are quite sour if you eat them alone; but combining them with other ingredients results in a delightful cake.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 50 min. to 1 hour
Difficulty level is: Easy

Ingredients
Gooseberry Cake

• 1 ½ cup gooseberries, stems and bottoms removed
• 1 knob of ginger, peeled and chopped
• 4 sprigs of thyme, leaves
• 2 tbsp honey
• 2 cups self-rising flour
• 1 tsp baking powder
• ¾ cup brown sugar, packed
• ¾ cups butter, softened, cut into pats
• 3 large eggs
Vanilla Glaze
• ¾ cups confectioners’ sugar
• 1 tsp vanilla extract
• Milk, as needed

Assembly
1. Preheat oven to 350°F.
2. Place parchment paper in a 9” springform pan and set aside.
3. In a small saucepan over medium heat add a little water along with gooseberries, ginger, thyme and honey and bring to a boil and then to a simmer.
4. Place in a blender and blend until a puree.
5. Then place in a bowl in the fridge and let cool.
6. Using a medium bowl, sift flour and baking powder and set aside.
7. Using an electric stand mixer with the paddle attachment cream sugar and butter until pale and fluffy, 3 to 4 minutes.
8. Add eggs one at a time followed by 1/3 of the flour and repeat until there is no more flour.
9. Add in gooseberry puree and incorporate.
10. Spoon mixture into prepared pan spreading evenly and bake for 50 minutes to 1 hour.
11. Using a cake tester insert and when it comes out clean and cake is a golden brown remove cake from oven.
12. Let cool for 30 minutes and then release springform and turn onto a large plate.

Please Enjoy

My thoughts
When I tasted the gooseberries I thought to myself how am I going to make these less sour. I looked through my fridge for inspiration as the ginger and thyme popped out at me immediately. The cake has a subtle hint of gooseberry, thyme and ginger. I was pleasantly surprised; but I should know that when I cook on instinct with no real recipe, my best creations occur.

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