Oh, just two more weeks of tax season and then I can get back to blogging more regularly. Can’t wait! Yesterday I didn’t have time to blog because I was baking and cooking up a storm. It felt so good to be up and moving about.
The PT is working really well. I went back to Pilates and last week after doing a forearm plank suddenly my shoulder felt fixed. Figured out the bicep tendon had been flipped out of it’s groove for months. Geez, if I had known doing planks would help I would have done that a lot sooner! It’s wonderful not to feel old and infirm. Can’t tell you how excited I am about this!
For St Patrick’s Day I usually cook something Irish. Go figure, right? As a treat I found a Pear and Gooseberry Cake with a Black Currant Compote in The Irish Isle by Sharon O’Connor.
It can be tricky to find ripe pears and because I only decided to do this on the day, the pears were pretty hard. I microwaved them for a bit to soften them a little. They were still on the firm side after baking but it was balanced with the softer gooseberries.
Preheat the oven to 375F/190C.
This is a cake not made with a mixer. In a bowl mix together 1 3/4 cups of self rising flour, pinch of salt, and a teaspoon of ground ginger.
Cut in 4oz of cold butter into the flour mixture. You want to mix the butter in well enough that it looks like bread crumbs.
Add in the two pears, chopped and about 1 1/2 cups of gooseberries. The recipe calls for 3 cups but that would be way too much and put out the cake out of balance. Mix well. Add a 1/2 cup of sugar.
Add 2 beaten eggs and 1/2 a cup of milk. Mix and then spread out into a 9 x 13″ pan.
Sprinkle with brown sugar and bake for 25-30 minutes.
While the cake is baking put a cup or so of black currants in a small saucepan. Add about a 1/2 a cup of water. Bring it to a simmer. Gradually add brown sugar until you get the balance of sweet and tart you like. Just don’t make it thick like jam. I kept it on the tart side because my husband loves the flavour of the black currants.
This is a very moist cake with a lovely sweet and tart flavour to it. I do apologise for the last picture. My camera was being wonky, I think because the batteries weren’t charged properly. I have to say it’s nice that it is so light later now, I’m back to being able to use natural light again.
I was thinking that also – 2 more weeks – when I saw your post. The cake looks delicious and is the type of cake we like – more tart than sweet, although, I doubt I can find gooseberries in my part of the world.
We grow ours and there is a place nearby where you can pick them so we’re lucky. 😊
Wow I love the ingredients you used to make the cake! It looks delicious! 🙂
Thanks! It was a great find. 😊
Beautiful! I don’t think I’ve ever had gooseberries! Are they tart?
Very tart. I usually pair them with a sweeter fruit for balance.
Gooseberries are lovely with mackerel too. Lovely when we can get them
I bet it really brightens the fish. We freeze a lot of what we grow so we have some through the winter.
Great idea. They are hard to get here and only appear for a short time in September / October.
That’s strange. I know we’ve picked them in June in the UK. We usually do end of June or so here.
South UK, for sure.
Yes, Swanage. 😊