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Gooseberry and yoghurt cake

Recipe from: 8/6/1998 12:00:00 AM
Ingredients 9
Servings 0


  • 125
    soft butter
  • 250
    castor sugar
  • 2
    extra-;large eggs
  • 250
    plain yoghurt
  • 500
    cake flour
  • 10
    bicarbonate of soda
  • pinch salt
  • 410
    gooseberries in syrup, drained
  • fresh gooseberries and extra cream to serve


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.

Read more on: bake  |  fruit

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