As I’m enjoying my annual gooseberry harvest, I thought I’d share an excellent gooseberry cake recipe which I’ve cooked dozens of times over the years. The recipe is a good way to make use of fresh or frozen gooseberries. It’s also a great vegan cake recipe which can easily be adapted to use other allotment fruit (e.g. rhubarb or blackcurrants).
This recipe comes from The York Wholefood Restaurant Cookbook, published in 1985 and sadly long out of print. It must be one of the most charming and useful books ever published. My well-used copy was given to me about 25 years ago by my sister Chrissie who lived in York at that time.
half a cup of oil (I use sunflower)
1.5 cups of stewed, unsweetened gooseberries
1.5 cups of sugar (I normally reduce that)
8oz flour (wholemeal is fine)
1.5 tsp baking powder
2 level tsp mace (I use nutmeg as I don’t usually have mace)
pinch of salt
Mix together the oil and sugar, then add the stewed gooseberries. Add to this the flour with the baking powder, salt and mace sifted in. Your mixture may need a little more flour, it should be reasonably stiff. Bake at gas mark 4 for 50-60 mins.
As I recall, I usually have to add quite a lot of extra flour, and bake it for at least 15 minutes longer than the time given above.
Because the book is out of print, I have taken the liberty of scanning the page from the cookbook so that you can download it as a pdf and print it out in its original form if you wish: download recipe pdf of gooseberry sauce cake (vegan) .