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.
Prep Time25 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
1cupWholewheat flour
1.5tspbaking powder
1/4tspbaking soda
1/8tspsalt
1/2cupAlmond meal
1/2cupRaw sugar
2/3cup Greek yogurt, plain
1/3cupolive oil
1tspvanilla extract
20-25Cape Gooseberries, quartered
1tspFresh Thyme leaves
Topping
Cape Gooseberries quartered and Sliced Almonds
Instructions
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.