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/ck/ - Food & Cooking


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File: 521 KB, 1455x1080, gooseberryupsidedowncake2.jpg [View same] [iqdb] [saucenao] [google]
[ERROR] No.16387193 [Reply] [Original]

I made it.

>> No.16387195

Here is the recipe I adapted:

https://tinandthyme.uk/2019/07/gooseberry-upside-down-cake/

>> No.16387223

>>16387193
neat!
what do gooseberries taste like? do you think you'll make it again?

>> No.16387246

>>16387223
Raw they tasted a bit maybe like grapes, with a pulpy but not unpleasant interior texture, but much more sour, and with almost a slightly saline or briny aftertaste.

Cooked the flavor is more uniformly sour, which contrasts with the slightly sweet cake.

>do you think you'll make it again?

I think I would try a different recipe next time, just to change it up. I also tripled the recipe as written due to having a lot of gooseberries, and cooked it at a lower heat than the recipe said to (300F vs 350F) so it wouldn't burn on top and it took maybe 1.5 hours to fully set in the center.

>> No.16387249

>>16387193
cut inside and show us crumb

>> No.16387264
File: 282 KB, 1392x1080, gooseberryupsidedowncake3.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16387249

>> No.16387440

bump

>> No.16387454

>>16387264
delicious. thakns

>> No.16387566

bump

>> No.16387579

>>16387246
I feel like some kind of cream-layer would enhance this kind of recipe. or just serving it w/ whipped cream or ice cream I suppose.
I wonder if gooseberry could be used in some savory preparation, since you said they were slightly briny raw.

>> No.16387758

>>16387579
The wikipedia article about it said the name in French is related to it being a traditional sauce for mackerel. I guess it would work well to cut through rich or fatty meats as well.

>I feel like some kind of cream-layer would enhance this kind of recipe. or just serving it w/ whipped cream or ice cream I suppose.

nobody has time for that

>> No.16388035

bump

>> No.16388043

>>16387193
Reminds me of rhubarb cake kinda. Gooseberries are awesome. It's like a melony grape

>> No.16388152

>>16388043
yeah I think rhubarb upside down cake is reasonably common

>> No.16388173

>>16387193
send me a piece.

>> No.16388188

>>16388173
15$ plz (bitcoin only)

>> No.16388193

>>16388152
The only upside-down cake I remember having was the pineapple version. Long ago, though.

>> No.16388197

>>16388193
compared to gooseberries, rhubarb upside down is more common, yes, pineapple is by far the most common variant of upside down cake

>> No.16388217

>>16388188
I'll make my own, jew. :p Looks good though.

>> No.16388229
File: 97 KB, 250x340, barbaraspectre.jpg [View same] [iqdb] [saucenao] [google]
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>>16388217
How did you know I was Jewish?

>> No.16388389

gooseberries used to grow in my yard. really miss them

>> No.16388459

>>16387264
Gross.

>> No.16388470
File: 121 KB, 1024x810, 1625025339111m.jpg [View same] [iqdb] [saucenao] [google]
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>>16388229
Asking for money.

>> No.16388520

>>16388470
But I need additional shekels

:(

>> No.16388738

bump

>> No.16389064

bump

>> No.16391329

bump

>> No.16391367

I see you're bumping to keep your gooseberry upside down cake thread alive, OP. Did you pick the gooseberries for your upside down cake yourself?

>> No.16391376

>>16391367
I got them at a local farmers market.

If you have baked anything lately, maybe you could post it here to make the thread more interesting...