Based on a Ray McVinnie recipe
3/4 cup cream
4 tbsp icing sugar
3 tbsp flour...if gluten free you can use ground almonds or rice flour
1 cup or more of ripe cape gooseberries, dry shells removed
Preheat oven to 175 C / 340 F
Grease or line your baking dish with baking paper.
Add eggs, cream icing sugar and salt to your bowl. Whisk until well combined, sift in flour [or add ground almonds] and gently whisk in so that there are no lumps.
Pour batter into baking dish. Dot with cape gooseberries.
Bake 30 to 40 minutes or until golden and set.
At it's best served hot/warm...may like to serve with cream, yoghurt or icecream
Any fruit will work, but combinations of tart fruit and the and sweet are particularly good...raspberries, tamarillos, cranberry.
You could add vanilla / lemon, lime or orange zest / cinnamon / nutmeg / cardamon / brandy [about 2 tbsp]
You could bake in individual ramekins...I think it would make about 4 or 5