Whole Wheat Gooseberry & Almond Squares

Gooseberries were completely new to me this summer. When I received my second batch of gooseberries in my CSA share, I was stumped. I thought I had peaked with my Gooseberry & Blueberry Galette. 😉 I searched far and wide for a special way to use them. This crumbly, shortbread-like bar was a perfect choice! We ate them for dessert with ice cream, and then ate leftovers for breakfast. They were great with a cup of coffee. 🙂

This recipe was adapted from Good Food Magazine, via BBC’s Good Food.com. I used whole wheat pastry flour instead of white self-rising, light brown sugar instead of muscovado, and granulated sugar instead of caster. Earthy and nice.

• 250 g (2 sticks, 1 cup) chilled unsalted butter, chopped
• 2 cups whole wheat pastry flour
• 3 tsp baking powder
• 1/2 tsp coarse salt
• 125 g ground almonds (almond flour)
• 125 g light brown sugar
• 350 g fresh gooseberries
• 85 g granulated sugar, plus 1-2 T extra for sprinkling
• 50 g slivered almonds

1. Heat oven to 325 F (convection) / 170 C fan. Line a 9 x 13-inch (27 x 18-cm) baking pan with parchment paper.
2. Whisk to combine the flour, baking powder, and salt.
3. Rub the butter into the flour mixture, ground almonds, and light brown sugar to make crumbs, then firmly press two-thirds into the base and sides of the prepared pan.
4. Toss the gooseberries with the granulated sugar, then scatter over the top.
5. Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries.
6. Bake for 45 minutes or up to 1 hour, until golden and the fruit is bubbling a little around the edges.
7. Sprinkle with the remaining granulated sugar, then cool in the pan.
8. Cut into squares and enjoy with a cup of coffee or tea or serve as a dessert with ice cream or fresh whipped cream.

One Year Ago:

• Zucchini-Chocolate Chip Muffins

Two Years Ago:

• Blackberry & Corn Pancakes

Three Years Ago:

• Whole Wheat Banana Muffins

Blueberry Cornmeal Cake

There is still time! Fresh blueberries are still available!! I regret not posting this wonderful cake sooner- my apologies…. I first read about this blueberry cornmeal cake on Sue’s blog, Birgerbird. She described it as one of the best desserts she had ever tasted, and I know that she has tasted some delicious desserts! 😉 I have had it on my “to make” list ever since. It lived up to my expectations. My family and I devoured it. Mmmmm…. We ate this delicious rustic cake for dessert but it would also be wonderful for a special breakfast. It’s not overly sweet and has a fabulous crumb from the cornmeal. Berries and corn are a wonderful match.

This recipe was adapted from Huckleberry: Stories, Secrets, and Recipes From our Kitchen by Zoe Nathan with Josh Loeband and Laurel Almerinda. I weighed the ingredients when possible which I have found not only ensures a better result but also decreases the preparation time. I modified the recipe to use a 9-inch springform pan, and substituted sour cream for the plain yogurt in the batter.

The authors recommend making this cake with gooseberries- I have to remember that when I receive my CSA gooseberries next season! Strawberries can be used as well. This cake can also be modified for the holidays by adding the zest of one orange, cranberries, and both brown and white sugar. Nice!!

Yield: Makes one 9-inch cake

• 195 g (3/4 cup plus 1 1 /2 T) unsalted butter, cubed, at room temperature
• 190 g (3/4 cup plus 3 T) granulated sugar, plus 2 T for sprinkling the top of the cake
• 1 1/2 tsp coarse salt
• 2 large eggs
• 4 1/2 T canola oil
• 3 T maple syrup
• 1 T vanilla extract
• 200 g (1 1/2 cups) all-purpose flour
• 120 g (3/4 cup) cornmeal
• 2 1/4 tsp baking powder
• 3/4 tsp baking soda
• 1 cup plus 2 T (270 ml) whole plain yogurt or sour cream
• 130 g (1/2 cup plus 1 T) whole milk ricotta
• 150 g (1 cup) fresh blueberries

1. Position a rack in the middle of the oven and preheat to 350 degrees, preferably on convection.
2. Line and grease (I used cooking oil spray) a 9-inch round springform pan of a 10-inch round cake pan.
3. In a stand mixer fitted with the paddle attachment, cream the butter and 190 g granulated sugar, and salt on medium-high, until light and fluffy, about 3 minutes.
4. Incorporate eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
5. With the mixer on low-speed, pour in the canola oil, maple syrup, and vanilla.
6. Pause mixing and add the flour, cornmeal, baking powder, baking soda, yogurt, and ricotta. Mix cautiously, just until incorporated. Do not over mix!
7. Scoop the batter into the prepared pan. Top with the blueberries and sprinkle with the remaining 2 T granulated sugar.
8. Bake for 50 minutes in a convection oven, or up to 1 hour 10 minutes in a standard oven, or until a cake tester comes out clean. Do not over bake! (I am obsessed with not over baking…)
9. Allow to cool 15 minutes in the pan.
10. If using a springform pan, release the sides of the pan and remove. (safer & easier!!) If using a cake pan, place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate.

Note: This cake is best served the day it’s made but keeps, tightly wrapped, at room temperature, for up to 2 days.

One Year Ago:

• Blueberry Buckle
• Whole Wheat Blueberry Muffins

Two Years Ago:

• Cornmeal Summer Berry Muffins with Streusel Topping
• Blackberry Crumb Cake

Three Years Ago:

• Banana-Blueberry Cornmeal Muffins

Gooseberry & Blueberry Galette

Gooseberries!?!? This galette was my first experience with gooseberries. When I received a pint of these colorful and tart berries in my CSA share, I really searched for the perfect use for them. Happy I found this one!

This dessert had an amazing crust that worked really well with the sweet and tart filling. Jammy and delicious filling oozed all over my pan as well- a little messy but SO good! This recipe was adapted from Food and Wine, contributed by Lindsey Shere. I added my CSA blueberries to the gooseberries- it was a great fruit share week. 🙂 We ate it warm with vanilla ice cream on the side. Delicious!

Yield: Serves 6 to 8

For the Pastry:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 6 tablespoons cold unsalted butter, cut into 1/2 -inch dice
• About 3 tablespoons ice water

For the Filling:

• 1/2 cup plus 3 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon all-purpose flour
• 1 pint gooseberries (about 2 cups), stems and tails removed
• 1 cup blueberries
• vanilla ice cream, for serving

To Make the Pastry:

1. In a large bowl, mix the flour, salt and sugar.
2. Using a pastry blender, 2 knives or your fingers, cut in half of the butter until the mixture resembles coarse cornmeal with particles the size of peas. Then cut in the remaining butter until it forms chunks the size of peas.
3. Stir in the ice water with a fork. The dough should hold together when pressed; if it doesn’t, add a few more drops of ice water.
4. Pat the dough into a disk, wrap and refrigerate for at least 30 minutes or overnight.
5. On a large sheet of parchment paper lightly dusted with flour, roll out the dough into a round about 14 inches in diameter; it doesn’t have to be perfect around the edges—its roughness is part of its charm. Lay it on a large baking sheet or pizza pan and refrigerate.

To Finish the Galette:

1. Preheat the oven to 400° (convection).
2. In a small bowl, mix together the sugar and cinnamon.
3. Mix 1 tablespoon of the cinnamon-sugar with the flour and sprinkle this mixture over a 9-inch area of the pastry.
4. Spread all of the berries on top. Reserve 2 tablespoons of the cinnamon-sugar and sprinkle the remainder over the berries.
5. Fold the edges of the pastry up over the berries to form a 9-inch free-form tart, making pleats and pressing them together lightly.
6. Brush the pastry with water and sprinkle with the reserved cinnamon-sugar.
7. Bake on a rimmed baking sheet (mine oozed delicious juices everywhere!) in the center of the oven for 35 minutes (convection) to 50 minutes (standard), or until the berries are bubbling and lightly browned and the pastry has caramelized in spots and is well browned on the bottom.
8. Cut the tart into wedges with a sharp knife and serve with vanilla ice cream.

One Year Ago:

• Ina Garten’s Vegetable Coleslaw

Two Years Ago:

• Summer Vegetable & Nectarine “Ceviche”