Method
Gooseberries 1 Pound (450 Grams)
Green gooseberries 1 Pound (450 Gram)
For the topping
Sugar 3 Ounce (75 Grams)
Castor sugar 3 Ounce (75 Gram)
Pepper to Taste
Water 1 Tablespoon
Icing sugar 1 Tablespoon
For the cake base
Self-raising flour 6 Ounce (175 Gram)
Self-raising flour 6 Ounce (175 Grams)
Salt 1 Pinch
Margarine 4 Ounce (100 Gram)
Sugar 4 Ounce (100 Gram)
Castor sugar 4 Ounce (100 Gram)
Eggs 2
Vanilla essence 1⁄2 Teaspoon
Milk 1⁄2 Cup (8 tbs) (To Mix)
Headings
GETTING READY
1) Preheat oven warm to 300°f, 150°c or Gas No. 2
2) Top and tail the gooseberries.
3) Wash fruit and dry in a clean fabric.
MAKING
4) In a blending bowl filter flour and blend sugar.
5) Cut margarine into pieces and rub into mixture until fine and brittle.
6) Keep aside.
7) In a plate filter flour and salt.
8) In a blending bowl cream butter and sugar until light.
9) Gently beat eggs and vanilla essence. Fold into creamed mixture a little at once.
10) Mix some filtered dry fixings with the last few augmentations of egg.
11) With a metal spoon overlay in remaining flour and milk. Blend to medium delicate consistency.
12) Fill mixture into a 88- or 9-creep (20- or 23-cm) round, profound cake tin lubed with spread.
13) Spread the mixture uniformly covering with arranged gooseberries.
14) With a fork mix water into disintegrated fixing. Mix till the mixture gets to be extensive irregularities.
15) Sprinkle the fixing over the gooseberries.
16) Keep in moderate oven and bake for 1 hour.
17) Let the cake cool before expelling from tin.
SERVING
18) Sprinkle surface with icing sugar and serve.
Serving size
Calories 534 Calories from Fat 125
% Daily Value*
Aggregate Fat 14 g22%
Soaked Fat 8 g40.2%
Trans Fat 0 g
Cholesterol 84.8 mg28.3%
Sodium 599.1 mg25%
Aggregate Carbohydrates 95 g31.8%
Dietary Fiber 6 g24.1%
Sugars 52.4 g
Protein 7 g14.7%
Vitamin A 15.2% Vitamin C 52.4%
Calcium 19.8% Iron 14.3%
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