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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.

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