Cape Goosebery EVOO Flognarde

  • Preparation: 10min
  • Cooking Time: 25-30min
  • Serves: 4-6


Dry Ingredients:
– 65g Plain Flour
– 1/2 teaspoon Baking Powder
– Pinch of Salt
– 100g Sugar
– 300g ripe Cape Gooseberry (husked)
Wet Ingredients:
– 3 large Eggs
– 1 cup full cream Milk
– 1 tablespoon Vanilla Extract
– 2 tablespoons Kirsch


Step 1. Preheat oven to 150°C (fan forced). Grease a porcelain quiche dish (23cm diameter) and place it on a baking pan lined with parchment paper.

Step 2. In a stand mixer, whisk together the milk, eggs, sugar, vanilla and EVOO until the sugar is dissolved. Add in the flour, baking powder and pinch of salt.

Step 3. Evenly distribute the cape gooseberries over the greased quiche dish. Pour the batter over the dish.

Step 4. Bake for about 25-30 minutes, until the Flognarde is beautifully puffed and golden. Serve warm with a dusting of icing sugar.