Thursday, August 4, 2011

Red Currant and Gooseberry Yogurt Cake

This past week, my friend Catherine came to the Market with me. When we got to Weeks of Paradise Berries, we saw these strange berries that I had never tasted before so, since I am supposed to be looking to help people try new, local food, we decided to buy them. The currants were good but the gooseberries were really sour. My Mom's friends said that they knew a lot of people who just loved gooseberry pie. Anyway, we went home and tried to find a recipe that would work with some of the ingredients we had in our larder.  I think this cake would be good with any berry you wanted to use although you may be able to use less sugar if you are not using gooseberries. It was GREAT with the Sweet Corn and Honey Gelato.

Red Currant and Gooseberry Yogurt Cake
2 large eggs
1/2 cup plain yogurt, about
1 cup all-purpose flour
1/3 cup sugar
1/3 honey (we used raspberry honey)
1 tsp baking powder
pinch of salt
3 tbl. melted unsalted butter, cooled
1/2 cup fresh gooseberries
1/2 cup fresh red currants
  1. Preheat the oven to 350 F. Grease an 8 inch square pan.
  2. Beat eggs into an 1-cup measuring cup with a fork then add enough yogurt to equal one cup.
  3. Mix together the flour, sugar, baking powder and salt in a large bowl. 
  4. Stir the egg mixture, honey and melted butter into the dry ingredients until smooth.
  5. Gently fold in the currants and gooseberries.
  6. Pour into prepared pan and bake 40-45 minutes or until it is a rich brown color and a toothpick inserted in the center comes out clean.
1. Use raspberries or blackberries in place of the red currants.
2. Add nuts to the batter before baking

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