Gooseberries are always welcome guests in our home in the summer. They are just great – there is so much you can do with them. Jam, compote, cakes, and much more. They may not be everyone’s favorite berries, but they have a lot of fans in our family. That’s why we always like to bake with them when they are in season. A delicious cake, like this Ricotta Cake with Roasted Gooseberries, for example. A great sweet treat you can serve when friends or family are coming over for a coffee in the garden or on your balcony ;)
Germany is (according to Wikipedia) the largest producer of gooseberries in the world. The berries grow in our gardens and on our fields particularly well it seems. Perhaps we are also growing gooseberries everywhere because we all love to use them in many recipes. When I was a kid, cakes with gooseberries were a staple in bakeries… not so much these days, unfortunately ;)
I have to say I have never seen gooseberries anywhere else outside Germany. I’ve visited many countries – inside and outside of Europe – but I have actually never seen gooseberries in supermarkets or at farmer’s markets. I mean, I was never particularly searching for them in supermarkets, but I think I would have noticed if they were on display… I love to check everything in foreign supermarkets when on holiday ;P
Anyway. If you have gooseberries at home or got yourself some at the supermarket – maybe you need a nice recipe. That’s probably why Google sent you here. Admit it – you were looking for a gooseberry cake recipe ;P Well… if this one is not the right recipe for you – try another one. This Rustic Gooseberry Cheesecake is equally delicious! Or maybe you make both cakes to see which one is better. You would need quite a lot of gooseberries though… ;P
This gooseberry cake here is quite simple to prepare. It has two main components – the roasted gooseberries and then, of course, the cake itself. The cake is more or less a cross between a sponge cake (Rührkuchen) and a cheesecake. It’s quite compact when cooled completely but fresh out of the oven, still slightly warm… mmmm so good and soft!
Roasting the gooseberries is super easy. All you have to do is add the berries to a baking dish and then roast them in the oven. Not really difficult ;) If you prefer to work only with a pot on the stove – feel free to do that. You can cook the berries as well. The results will be similar. Both work for this cake here.
As you can see – roasting the berries and mixing the batter is easy – the only thing that takes a bit of time here (and honestly sucks a bit) is cleaning the gooseberries. They usually have small stems and dry flower remains attached when you buy them (or pick them from a bush) – and getting rid of those takes time. A lot of time ;P
INGREDIENTS / ZUTATEN
For the roasted gooseberries:
32 oz. (900g) gooseberries, cleaned
2-3 tbsp. maple syrup
1-2 tbsp. muscovado sugar*
2 1/2 tsp. cornstarch
For the cake batter:
3.5 oz. (100g) butter, at room temperature
1/2 cup (100g) sugar (or xylitol*)
2 tsp. vanilla extract
zest of 1 organic lemon
2 medium eggs
18 oz. (500g) ricotta, at room temperature
1 1/4 cups (160g) all-purpose flour
3.5 oz. (100g) ground almonds
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup (60ml) milk (or plant-based alternative)
1-2 tbsp. sliced almonds
Für die gerösteten Stachelbeeren:
900g Stachelbeeren, gesäubert
2-3 EL Ahornsirup
1-2 EL Mascobado Zucker*
2 1/2 TL Speisestärke
Für den Kuchen:
100g weiche Butter
100g Zucker (oder Xylit*)
2 TL Vanille Extrakt
Abrieb 1 Bio-Zitrone
2 Eier (M)
500g Ricotta, Zimmertemperatur
160g Mehl (Type 550)
100g Mandeln, gemahlen
1 1/2 TL Backpulver
1/4 TL Natron
1/4 TL Salz
60ml Milch (oder pflanzliche Alternative)
1-2 EL gehobelte Mandeln
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a large baking dish/casserole with a piece of baking parchment and set aside.
2. Wash and dry the gooseberries. Remove the stems and flower remnants. Mix the gooseberries in a bowl with maple syrup and then transfer them to the prepared baking dish, spreading them evenly in a single layer, if possible. Sprinkle the berries with muscovado sugar and roast them in the preheated oven for about 20-25 minutes. Remove from the oven and let cool down. There is going to be a lot of liquid in the baking dish – pour the berries including the liquid into a sieve to catch all the liquid. You can roast the berries a day in advance and then store the berries and liquid separately in the fridge.
3. Preheat the oven to 320°F (160°C). Line a 9 inches (23 cm) springform tin with baking parchment or grease well. Set aside.
4. Add the butter, sugar (or xylitol), vanilla extract, and lemon zest to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Next, add the ricotta and mix until well combined. Mix the flour with the almonds, baking powder, baking soda, and salt – add together with the milk to the large bowl as well and fold in. Pour the batter into the prepared tin and smooth out the top. Place about 1/3 of the roasted (and drained) gooseberries on top of the batter and bake for about 75-85 minutes. After about 45 minutes sprinkle the sliced almonds on the cake and continue baking. Check with a wooden skewer if the cake is done. Remove the cake from the oven and let it cool down completely in the baking tin.
5. Add the liquid you collected from the roasted gooseberries to a small saucepan and mix with the cornstarch. Bring to a boil on the stove and let cook until the liquid has thickened nicely – pretty much like a thick custard. Remove from the heat and let cool down a bit, then add the remaining roasted gooseberries and (gently) fold in. Let cool down completely.
6. Remove the cake from the springform tin and place it on a serving plate. Pour the cooled gooseberry compote on top and serve with some whipped cream – or serve with the compote separately, so everyone can add the amount they want on their own.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Eine große Auflaufform mit einem Stück Backpapier auslegen und zur Seite stellen.
2. Die Stachelbeeren waschen, trocknen und Stiele und Blütenreste entfernen. Die Stachelbeeren in einer Schüssel mit dem Ahornsirup vermischen und dann in die vorbereitete Auflaufform schütten und möglichst in einer Schicht verteilen. Mit Mascobado Zucker bestreuen und dann für etwa 20-25 Minuten im vorgeheizten Backofen rösten. Aus dem Ofen holen und abkühlen lassen. Es wird sich eine Menge Flüssigkeit in der Auflaufform gesammelt haben – die abgekühlten Beeren in ein Sieb schütten und dabei die gesamte Flüssigkeit auffangen. Das Rösten der Stachelbeeren kann man auch schon einen Tag vorab erledigen und dann Beeren und Flüssigkeit getrennt im Kühlschrank aufbewahren.
3. Den Ofen auf 160°C (320°F) Ober-/Unterhitze vorheizen. Eine 23 cm (9 inches) Springform mit Backpapier auslegen oder gut einfetten. Zur Seite stellen.
4. Butter, Zucker (oder Xylit), Vanille Extrakt und Zitronenabrieb in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Den Ricotta dazugeben und gut unterrühren. Das Mehl mit den Mandeln, Backpulver, Natron und Salz vermischen, dann zusammen mit der Milch zur großen Schüssel dazugeben und unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen. Etwa 1/3 der abgetropften gerösteten Stachelbeeren auf dem Teig verteilen und dann für etwa 75-85 Minuten backen. Nach etwa 45 Minuten die gehobelten Mandeln über den Kuchen streuen und weiterbacken – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen nehmen und in der Backform vollständig abkühlen lassen.
5. Die aufgefangene Flüssigkeit der gerösteten Stachelbeeren in einen kleinen Topf geben und mit der Stärke verrühren – es sollten keine Stärkeklümpchen mehr zu sehen sein. Die Mischung auf dem Herd aufkochen lassen und dann so lange köcheln, bis die Flüssigkeit zu einer Art Pudding angedickt hat. Vom Herd ziehen, ein wenig abkühlen lassen, dann die restlichen gerösteten Stachelbeeren dazugeben und vorsichtig unterrühren. Komplett abkühlen lassen.
6. Den Kuchen aus der Form lösen und auf eine Servierplatte setzen. Das abgekühlte Stachelbeerkompott darüber geben und nach Belieben mit etwas Schlagsahne servieren. Das Kompott kann auch separat serviert werden, damit sich jeder die Menge nehmen kann, die er/sie möchte.
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Here is a version of the recipe you can print easily.
PrintRicotta Cake with Roasted Gooseberries
- Prep Time: 00:30
- Cook Time: 01:45
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
A mix between cheesecake and pound cake: this delicious Ricotta Cake with Roasted Gooseberries has it all. It is so good!
Ingredients
For the roasted gooseberries:
32 oz. (900g) gooseberries, cleaned
2–3 tbsp. maple syrup
1–2 tbsp. muscovado sugar*
2 1/2 tsp. cornstarch
For the cake batter:
3.5 oz. (100g) butter, at room temperature
1/2 cup (100g) sugar (or xylitol*)
2 tsp. vanilla extract
zest of 1 organic lemon
2 medium eggs
18 oz. (500g) ricotta, at room temperature
1 1/4 cups (160g) all-purpose flour
3.5 oz. (100g) ground almonds
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup (60ml) milk (or plant-based alternative)
1–2 tbsp. sliced almonds
Instructions
1. Preheat the oven to 390°F (200°C). Line a large baking dish/casserole with a piece of baking parchment and set aside.
2. Wash and dry the gooseberries. Remove the stems and flower remnants. Mix the gooseberries in a bowl with maple syrup and then transfer them to the prepared baking dish, spreading them evenly in a single layer, if possible. Sprinkle the berries with muscovado sugar and roast them in the preheated oven for about 20-25 minutes. Remove from the oven and let cool down. There is going to be a lot of liquid in the baking dish – pour the berries including the liquid into a sieve to catch all the liquid. You can roast the berries a day in advance and then store the berries and liquid separately in the fridge.
3. Preheat the oven to 320°F (160°C). Line a 9 inches (23 cm) springform tin with baking parchment or grease well. Set aside.
4. Add the butter, sugar (or xylitol), vanilla extract, and lemon zest to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Next, add the ricotta and mix until well combined. Mix the flour with the almonds, baking powder, baking soda, and salt – add together with the milk to the large bowl as well and fold in. Pour the batter into the prepared tin and smooth out the top. Place about 1/3 of the roasted (and drained) gooseberries on top of the batter and bake for about 75-85 minutes. After about 45 minutes sprinkle the sliced almonds on the cake and continue baking. Check with a wooden skewer if the cake is done. Remove the cake from the oven and let it cool down completely in the baking tin.
5. Add the liquid you collected from the roasted gooseberries to a small saucepan and mix with the cornstarch. Bring to a boil on the stove and let cook until the liquid has thickened nicely – pretty much like a thick custard. Remove from the heat and let cool down a bit, then add the remaining roasted gooseberries and (gently) fold in. Let cool down completely.
6. Remove the cake from the springform tin and place it on a serving plate. Pour the cooled gooseberry compote on top and serve with some whipped cream – or serve with the compote separately, so everyone can add the amount they want on their own.
Notes
The kitchen is calling, time to bake!
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