Locally sourced, seasonal produce is our best friend in the kitchen. Case in point today, gorgeous golden berries that went into this Easy Cape Gooseberry Almond Cake.
The markets are flooded with Cape Gooseberries or Physalis or Rasbhari as its commonly called here in India. Literally translated, it means “full of juice”! Native to Peru and Chile, Cape Gooseberries or Physalis, also now grow in India, Australia, China, and Malaysia.
These shiny irresistible berries pack quite a flavorful punch. A little sweet a little sour, they are a delight to look at and eat. Because of its very tartness, this fruit works beautifully in sweet bakes, jams, and compotes.
The goodness of Cape Gooseberries
These little berries are a fabulous snack as they provide a hefty dose of fructose, which is a soluble fiber. And that my friends is wonderful for diabetics, as it helps control blood sugar levels. A good amount of pectin here helps in better calcium absorption which means it great for our bones. It also aids in digestive health. All this while being a great immunity booster…Rasbhari is brimming with Vitamin A & C and antioxidants. So load up people, while it’s still in season!
How to make this Easy Cape Gooseberry Almond Cake
Since I decided it leave eggs out of this one too, the prep was really quick and simple.
Wholewheat flour, baking powder, baking soda, and salt are first sifted in a bowl. To that, I added the almond meal and raw sugar. Almond meal ensures that the cake gets a subtle nutty flavor and stays moist. This, apart from adding a boost of nutrition. To make almond meal, simply grind almonds in your coffee grinder or food processor. It’s fresh and cheap.
In another bowl, plain Greek yogurt, olive oil and vanilla extract are whisked. Once the liquids are mixed in with the dry ingredients, you fold in the quartered cape gooseberries and fresh thyme leaves.
Yes, you heard that right! Fresh herbs in a cake? I do enjoy throwing in a bit of that herbalicious ( is this a word?) savor as I did in my Strawberry & Rosemary Scones and Orange Upside Down Cake. Trust me, it really makes the flavor pop, in a delicate way. And it’s an exceptional match with the fruity olive oil here.
Baking the Cake
The batter for this cake is quite thick ( almost like brownie batter). But do resist the temptation to add more liquid here. The Cape Gooseberries release their juices as the cake bakes and so there enough hydration going on here!
Scrape out the cake batter into your greased pan, top it with a few more gooseberries and some sliced almonds. This cake does take a bit of a while to bake up..in my oven it took about 50 minutes till it was done.
Waiting for 10-15 minutes before turning it out is important as you want the juices from the fruit to settle in.
This cake is best served warm or at room temperature. Though I don’t have any problem with eating it cold from the refrigerator. Yes, as the weather warms up, I highly recommend storing the leftovers in the fridge. Thanks to the yogurt, berries and almond meal, this cake does not get hard and dry. It stays well for 2-3 days in an airtight container.
This Cape Gooseberry Almond Cake has a soft, tender, nutty crumb liberally interspersed with juicy jammy tart fruity bites with a whiff of savory garden-fresh thyme. Truly a lovely teatime #TAFEverydayCake treat for us!
This cake can be easily made glutenfree as I did for my Cobbler Cake. If you want to make it vegan, simply use a plant-based yogurt instead of Greek yogurt.
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Easy Cape Gooseberry Almond Cake
- 1 cup Wholewheat flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup Almond meal
- 1/2 cup Raw sugar
- 2/3 cup Greek yogurt, plain
- 1/3 cup olive oil
- 1 tsp vanilla extract
- 20-25 Cape Gooseberries, quartered
- 1 tsp Fresh Thyme leaves
- Cape Gooseberries quartered and Sliced Almonds
- Preheat your oven to 180C. Grease a 6" cake tin very well.
- Sift the wholewheat flour, baking soda, baking powder and salt in a large bowl. Mix in the almond meal and raw sugar.
- In a separate small bowl, whisk together the olive oil, Greek yogurt, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Fold in the gooseberries and thyme. This is a thick batter.
- Scrape the batter into the prepared pan. Sprinkle some additional gooseberries and sliced almonds on top.
- Bake for 50-55 minutes or until a skewer inserted in the center comes out clean. If your cake is browning too fast from the top, cover loosely with a piece of foil.
- Once the cake is baked, wait for 10-15 before turning it out. Turn it out on a cooling rack. Let cool completely.
- Serve warm or at room temperature. Enjoy!
- This cake will stay well for 2-3 days in the refrigerator in an airtight container.