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.

Cape Gooseberry Pavlova

Cape Gooseberry Pavlova – Candy Coated Culinista

If there is one item that is on this blog in many different manifestations; besides a banana bread is definitely pavlova. I totally fess up to being obsessed with this dessert and I just can’t stop. I am always so eager and will always try a new pav recipe to see if I can find a new and better meringue.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 2 hours, or until meringues are dry
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Meringues

• Egg whites from 3 eggs
• 1/8 tsp salt
• ¼ tsp cream of tartar
• 1 ¼ cups granulated sugar
• 400g gooseberries husked and halved
Toffee Cape Gooseberries
• 8 gooseberries, papery husk intact
• ¼ cup plus 1 tbsp granulated sugar
Yoghurt Cream
• 2/3 cup plain Greek yoghurt
• ¾ cup plus 2 tbsp heavy cream
• Scraped seeds of ¼ vanilla pod
• 1 ½ tbsp honey
• 2 ½ tbsp. confectioners’ sugar
Decoration
• confectioners’ sugar for dusting

Assembly
Meringues

1. Preheat oven to 275°F and line two baking sheets with parchment paper.
2. Make eight circles about 8 cm wide, so there are sixteen circles in total.
3. Flip paper over so drawn on side is face down; but still visible.
4. Using an electric mixer with the whisk attachment place egg whites and salt and whisk at medium-high speed until frothy.
5. Add cream of tartar and continue to beat until soft peak form.
6. Now add sugar a tablespoon at a time until the mixture is thick and glossy.
7. Place mixture into a piping bag and pipe meringue or spoon onto circles and using a spatula form the circle, ensuring they are not taller than 1 cm thick.
8. Bake for 2 hours or until the meringues are dry.
9. Turn off the oven and let the meringues remain inside until they are completely cool.
10. Once cooled remove from the oven and set aside.
Toffee
1. Peel back the husk from the gooseberries; but leave them attached and set aside.
2. Place sugar into a saucepan over medium-high heat and cook without stirring until the sugar melts and begins to brown around the edges.
3. Tilt and swirl until all the sugar melts evenly, and the sugar turn an amber colour.
4. Remove from the heat tilt pan and dip gooseberries into the toffee. Be extremely careful not to burn yourself. Let excess toffee drip away and place on a baking sheet or plate and set aside.
Yoghurt Cream
1. Using the electric mixer with the whisk attachment, whisk the yoghurt, heavy cream, vanilla, honey and confectioners’ sugar.
2. Keep in the fridge until needed.

Assembly
1. Place a small dollop of yoghurt cream onto each serving plate.
2. Place meringue flat side down and add more yoghurt cream to the top of the meringue followed by the halved gooseberries and then top with another meringue flat side down. (making a sandwich)
3. Dust the tops of the meringue with confectioners’’ sugar and place one toffee dipped gooseberry atop the mini pavlova. Ensure you assemble as close to serving time as possible as the meringues will soften.

Tips
• Use a piping bag if desired to make meringue circles. (A piping bag isn’t required)
• Meringues can be made up to 3 days in advance and stored in an airtight container, layered between sheets of parchment paper.
• Toffee and yoghurt cream can only be made no more than 2 hours in advance.
• To cut some sugar don’t dust the tops of the meringues with confectioners’ sugar or add confectioners’ sugar to the yogurt cream.
• Gooseberries in North America will be found as physalis, ground cherries or golden berries. It’s all the same family of husked small marbles sized orange fruits.

Please Enjoy

My thoughts
The pavlova was marshmallowy in the centre and crispy on top. I wasn’t fond of the colour; which was a little tan due to the cook time. The cook time was way off for me as I didn’t require anything near the 2 hours, so I pulled mine out at the 1 hourish mark. Usually I get a tan meringue when I add vanilla extract; but this was not the case here and it still had a tint. Now while this isn’t my favourite meringue recipe by any means, the circular meringues and toffee really peaked my interest and made this a restaurant worthy dessert. Not to mention a favourite fruit of mine, the gooseberry or in my neck of the woods the physalis, ground cherries or goldenberry was in play. I also enjoyed the addition of greek yoghut to the whipped cream as it added a nice tang that cut the sweet. This book has three different pavlova recipes so as they say on to the next.

Cape Gooseberry Pavlova – Candy Coated Culinista

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