Ingredients
- 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
ELDERFLOWER SYRUP
- caster sugar 50g
- elderflower cordial 3 tbsp
Method
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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.
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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.
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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.
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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.
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
