Gooseberry and yoghurt cake

Name: Gooseberry and yoghurt cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 g butter soft; 250.00 ml castor sugar; 2.00 eggs extra-large; 250.00 ml yoghurt plain; 500.00 ml flour cake; 10.00 ml Bicarbonate of soda; salt pinch; 410.00 g gooseberries preserved in syrup; gooseberries and cream, to serve

0 serving

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By Food24 November 03 2009

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Ingredients (9)

125.00 g	butter — soft
250.00 ml	castor sugar
2.00	eggs — extra-large
250.00 ml	yoghurt — plain
500.00 ml	flour — cake
10.00 ml	Bicarbonate of soda
	salt — pinch
410.00 g	gooseberries — preserved in syrup
	gooseberries — and cream, to serve

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Method:

Preheat the oven to 180 °C and spray a 23 cm round, loose-bottomed cake tin with non-stick spray or butter it lightly.
Cream the butter and sugar until light and beat in the eggs one by one, beating well after each addition. Stir in the yoghurt.
Sift the dry ingredients together twice and fold into the butter mixture, alternating with the gooseberries. Turn the batter into the prepared cake tin and bake for 40 minutes or until a testing skewer comes out clean. Cool in the tin.
Whip a little cream and sweeten to taste. Serve the cake with fresh gooseberries and cream.
Makes a medium-sized cake.