• 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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