Gooseberry cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 10
Ingredients
- 300g gooseberries, fresh or frozen, topped and tailed
- 325g caster sugar
- 200g plain flour
- 2 tsp baking powder
- 100g ground almonds
- 4 tbsp elderflower cordial
- 100ml natural yogurt, plus extra to serve
- 4 eggs
- 1 tsp vanilla extract
- 150ml olive oil
- to serve greek yogurt or crème fraîche
ELDERFLOWER SYRUP
- 50g caster sugar
- 3 tbsp elderflower cordial
Method
- STEP 1
To make the elderflower syrup, put the sugar and 75ml water in a pan. Slowly bring to the boil then simmer for 5 minutes until thickened slightly. Stir in the cordial and cool.
- STEP 2
Toss the gooseberries with 50g of the caster sugar and leave to sit while you make the cake.
- STEP 3
Heat the oven to 180C/fan 160C/gas 4 and line the base and sides of a deep 23cm springform cake tin with baking paper. Mix together the flour, baking powder, ground almonds and a pinch of salt in a bowl.
- STEP 4
In a separate bowl, whisk together the rest of the caster sugar, elderflower cordial, yogurt, eggs and vanilla extract. Gradually whisk in the dry ingredients to form a smooth batter. Fold in the olive oil.
- STEP 5
Scrape the batter into the prepared tin then spoon the sugary gooseberries all over the top, pressing gently to submerge. Bake for 1 hour (covering with foil after 40 minutes to avoid it getting too dark) until golden and risen, and a skewer pushed into the centre comes out clean. Skewer the cake all over while still warm and spoon over 5 tbsp of the elderflower syrup. Cool in the tin until just warm then serve with greek yogurt or crème fraîche and the rest of the syrup.
