Gooseberry and Almond Cake Recipe with Elderflower Drizzle

Gooseberry cake

  • serves 10
  • Easy

Make the most of British summer berries in this fruity gooseberry cake, lifted with a sweet elderflower drizzle



  • gooseberries 300g, fresh or frozen, topped and tailed
  • caster sugar 325g
  • plain flour 200g
  • baking powder 2 tsp
  • ground almonds 100g
  • elderflower cordial 4 tbsp
  • natural yogurt 100ml, plus extra to serve
  • eggs 4
  • vanilla extract 1 tsp
  • olive oil 150ml
  • greek yogurt or crème fraîche to serve


  • caster sugar 50g
  • elderflower cordial 3 tbsp


  • 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.

Got a glut of gooseberries? Check out our seasonal recipes here...

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Nutritional Information

  • Kcals 503
  • Fat 23.2g
  • Saturates 3.4g
  • Carbs 64.5g
  • Sugars 48.6g
  • Fibre 1.8g
  • Protein 8.1g
  • Salt 0.4g