For the very best way to eat gooseberries do try this family recipe for Grandma’s Gooseberry Upside-down Cake.
Ingredients for Grandma’s Gooseberry Upside-down Cake Base:
- Soft brown sugar
Ingredients for Grandma’s Gooseberry Upside-down Cake Sponge:
- 2 eggs
- 4 oz sugar
- 4 oz flour
- 4 oz butter or margarine
Method for Grandma’s Gooseberry Upside-down Cake
- Grease a flat 8″ cake tin, line with greaseproof paper and grease again.
- Cover the bottom with a generous quantity of soft brown sugar, then layer with the prepared gooseberries.
- Cover with a standard, plain sponge mixture and bake in a moderate oven at 180º C for 35-50 minutes until golden brown.
- Allow to cool, chill, turn out and serve.
I think that an elderflower ice-cream would go really well with this, but I must confess to never having got around to actually making any…. yet. It does go down very nicely with ordinary vanilla ice-cream or Cornish cream, ice-cream.
Whipped cream is a good, less sweet alternative to ice-cream to put on this gooseberry upside-down cake when serving it as a warm dessert.