Strawberry and gooseberry almond cake recipe!

With the height of summer nearing its completion, and autumn rolling back around, now is the perfect time to pick gooseberries (as well as many other fruits!) so we thought we’d play about and we’ve come up with this recipe. As many people we spoke to, the general consensus is that most of them have never tried gooseberries in cake and boy were they all missing out!


200g self-raising flour
200g caster sugar + extra if your gooseberries are too sour for you
3 eggs
150g unsalted butter
75g ground almonds
220g goosberries
120g strawberries
If gluten-free – ½ teaspoon of xanthan gum
Required utensils:
~20cm cake tin

Makes – ~20cm cake, serves 6-8

Preparation time – ~15 minutes

Baking time – ~50 minutes


1. Preheat the oven to 180ºc/350ºf/gas mark 4.

2. Wash your fruit, and top and tail your gooseberries, and cut your strawberries into quarters (or smaller to suit your preference). So that the fruit doesn’t all sink, lightly dust them with a bit of flour.


3. Cream the butter, then add in the sugar, and eggs and beat until thoroughly combined.

4. In a separate bowl combine the flour and almonds. (If gluten-free mix in the xanthan gum here.)

5. Fold the dry ingredients into the wet, until combined and smooth. Mix in most of the gooseberries and strawberries (keep a few for the top).
6. Pour into a lined cake tin, and sprinkle the remaining fruit on top. Bake for 50-60 minutes until golden.

7. Leave to cool completely before serving. (Trust us it tastes best served cool!)



2 thoughts on “Strawberry and gooseberry almond cake recipe!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s