Jamie Oliver Gooseberry Pie
12 servings
90 minutes
Jamie Oliver's gooseberry pie is a refined blend of the lightness of French pastry and the tangy freshness of gooseberries. This sponge dessert features an airy texture, delicate berry tartness, and a subtle lemon aroma. Historically, gooseberries were widely used in Europe, especially in French and British cuisine, to create desserts with a rich flavor balance. Butter and powdered sugar create a velvety base, while lemon zest adds freshness. The pie pairs perfectly with sour cream, yogurt, or vanilla ice cream, enhancing its rich taste. A wonderful choice for a cozy tea time or an elegant dinner finale.
1
Preheat the oven to 175°C. Line the bottom of a 23 cm diameter springform pan with silicone-coated parchment (you can use regular greased parchment as well. I have a silicone mold).
2
Whip the butter with powdered sugar until white.
- Butter: 200 g
- Powdered sugar: 220 g
3
Add eggs and continue whisking to a fluffy light mass.
- Chicken egg: 3 pieces
4
Gradually add flour (and baking powder), lemon zest, and juice.
- Wheat flour: 300 g
- Baking powder: 10 g
- Lemon: 1 piece
5
Lay the berries in a single layer in the dish, then carefully spoon the batter on top.
- Gooseberry: 500 g
6
Place the mold on the middle rack of the oven and bake for about 45 minutes. You can check for doneness by inserting a skewer into the center of the cake - it should come out dry and clean.
7
Remove the baked sponge from the oven and let it 'rest' in the mold for 5 minutes. Then remove the mold and cool the sponge on a rack before removing the parchment (if left on the baking sheet, the bottom will become moist).
8
Serve with a spoon of sour cream, thick yogurt, or a scoop of vanilla ice cream, or berry sorbet. Very tasty biscuit! Enjoy your meal!