Upside-Down Low-Gluten Gooseberry Cake
Baking and Desserts | American cuisine
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
You can use corn flour instead of buckwheat flour; feel free to experiment. It’s also important to carefully remove the cake from the pan. For this, it’s best to let it cool first, then use a silicone spatula to separate the edges of the cake from the pan. Choose a plate that fits well. Cover the cake with the plate and flip it over. After that, gently tap the pan to help the bottom of the cake release more easily.
Ingredients
- Butter - 7.1 oz
- Brown Sugar - 5.3 oz
- Corn Starch - 2 tablespoons
- Chopped almonds - 3.5 oz
- Pistachios - 1.8 oz
- Wheat Flour - 1.8 oz
- Buckwheat Groats - 1.8 oz
- Farm fresh eggs - 3 pieces
- Milk - 6 fl oz
- Vanilla salt - 0.4 oz
- Baking Powder - 0.4 oz
- Ground Nutmeg - 2 tablespoons
- Ground Cinnamon - 2 tablespoons
- Gooseberry - 17.6 oz
Step by Step guide
Step 1
The night before, thaw the gooseberries on the top shelf of the refrigerator (if you have fresh ones, use them).
Step 2
Take a pan that can go directly from the stove to the oven. I use a pan with a removable handle.
Step 3
In a high-sided pan, melt about 70 grams of butter, add 50 grams of sugar gradually while stirring until bubbles form. Once they appear, add the gooseberries and mix well.
Step 4
After 2 minutes, add 2 tablespoons of corn starch to the gooseberries and mix well.
Step 5
Next, consider what effect you want to achieve. If you want the structure of the berries to be visible, don’t cook them any longer; if you’re okay with gooseberry jelly as a result, you can cook for another 3-4 minutes.
Step 6
Turn off the heat and let it sit for a bit. Smooth it out and sprinkle with nutmeg and ground cinnamon on top.
Step 7
For almond flour, grind 100 grams of almonds in a coffee grinder or blender — you need flour, not coarse crumbs, so choose a device that allows you to do this. Whether to blanch the almonds or not is a matter of taste. Many blanch them; I use unblanched.
Step 8
Crush the pistachios in a mortar or by another available method into coarse crumbs (not flour) so that they can be felt in the cake.
Step 9
Preheat the oven to 356°F.
Step 10
Soften 130 grams of butter to room temperature and beat it with 100 grams of sugar and vanilla sugar.
Step 11
With the mixer running, add 3 eggs and the milk. Don’t beat the batter too much, or the whey will separate.
Step 12
Finally, with the mixer running, add the sifted flour, almond flour, buckwheat flour, ground pistachios, and baking powder, and mix well. The batter should have the consistency of thick sour cream; if necessary, you can add a little more milk. Pour the batter over the gooseberries in the pan.
Step 13
WARNING — the batter should be poured or placed in small portions, trying to distribute it evenly over the berries; otherwise, it will start to push the gooseberries to the edges of the pan with its weight. Therefore, it is recommended to use a pan that is wide enough so that the layer of batter is not too thick. The batter should be spread so that it completely covers the berries. It’s easiest to do this with a silicone spatula with thin edges.
Step 14
Bake for 25-30 minutes until done, checking for doneness with a toothpick.
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