Cape Gooseberry Cake
“There are years that ask questions and years that answer.” – Zora Neale Hurston.
  1. Pre-heat the oven to 180 degrees Celsius. Grease a 7 or 7.5 inch square (or round) baking pan with butter and line it with parchment paper. Grease the parchment paper too.
  2. Sift the flour, baking powder salt together in a medium sized bowl.
  3. In a large bowl, combine the melted butter (should be cooled only slightly warm), beaten eggs sugar. Use an electric mixer to give it a quick mix (just a few seconds) and then add the white wine, rose water nutmeg and give a quick mix again of just a few seconds with the electric mixer.
  4. Add the dry ingredients (flour mixture) in 2 to 3 batches and beat well with each addition.
  5. Pour half the cake batter into the prepared tin and arrange gooseberries on the batter. Pour the remaining batter over the gooseberries bake in pre-heated oven for about 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
  6. Once out of the oven, allow the cake to cool in the cake pan for 10 minutes before placing it on a wire rack to cool further. Dredge with icing sugar before serving.