Gooseberry Cake
Ingredients
Directions
Press the juice out of the gooseberries and strain it through muslin.
Boil the juice and add 1 pound of sugar for each pint of juice. Stir well and simmer until the sugar is melted.
Pour the mixture into glasses and dry it in a stove until it can be turned out. Then dry the cakes on plates.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gooseberries
- Provide the fruit juice that sets with sugar to form the cake's body and flavour.
- Sugar
- Sweetens the cake and, with the boiled juice, helps it set firm enough to turn out.
The step that matters
Simmer until the sugar is fully melted. Undissolved sugar can leave grainy crystals in the finished cake and disrupt an even set. Stirring well and simmering gently helps the sugar dissolve completely before drying.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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