Gooseberry Pound Cake with Red Currant Curd

Red Currant Curd

Ingredients

Makes about 1 1/2 cups

1 pound stemmed red currants (about 3 cups), washed

6 egg yolks, lightly beaten

1 cup sugar

235gr unsalted butter, cut into pieces

Directions

Place currants in a medium pot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.

Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.

Combine the currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.

Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Gooseberry Pound Cake

Ingredientes

Makes 1 loaf

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup heavy cream, or half and half

1 heaping tablespoon honey

12 tablespoons room temperature (1 1/2 sticks) unsalted butter, plus more for pan

3/4 cup brown sugar

3 large eggs

2 cups currants

Directions

Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.

Pour into pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.