Gooseberry cinnamon almond bake

Recipe from: 3/10/1993
recipes, fruit, summer, torte

Ingredients 7
Servings 6
Time

Ingredients

  • 150
    g
    soft unsalted butter
  • 150
    g
    castor sugar
  • 150
    g
    ground almonds
  • 150
    g
    self-raising flour
  • 1
    egg
  • 5
    ml
    ground cinnamon
  • 250
    g
    fresh or frozen Cape gooseberries
 

Method

 

Place all ingredients except gooseberries into a large bowl and beat well. Spread half the almond mixture into a buttered and floured, or non-stick, 22 cm diameter cake pan. Sprinkle gooseberries over and dot remaining cake mixture on top so that it almost covers fruit.

Bake at 180 ºC for about 1 hour, or until just firm and golden brown.

Cool for a few minutes in pan, then cool to lukewarm on a wire rack. Serve warm, dusted with icing sugar and cinnamon and accompanied by a mixture of Greek yoghurt folded into whipped cream.

 

Read more on: bake  |  recipes  |  fruit
 

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