Name: Gooseberry cake
Total time: 1 h 45 min
Yield: 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; 50g caster sugar; 3 tbsp elderflower cordial

Gooseberry and Almond Cake Recipe with Elderflower Drizzle

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.