Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup gooseberries, washed and halved
- 1/2 cup milk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the gooseberries.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 52g
- Protein: 5g
Substitutions for ingredients:
- If gooseberries are not available, you can use raspberries or blueberries instead.
Variations:
- You can add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
Tips and tricks:
- Be sure to wash and halve the gooseberries before adding them to the batter.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing and serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
Garnishes:
- Fresh gooseberries
- Mint leaves
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a bit more milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
Food safety advice:
- Be sure to wash the gooseberries thoroughly before using them in the recipe.
Food history:
- Gooseberries are native to Europe and Asia, but are now grown in many parts of the world, including Barbados.
Flavor profiles:
- The cake is sweet and tangy, with a hint of vanilla.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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Region: Barbadian