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|
|150g unsalted butter|
|75g ground almonds|
|If gluten-free – ½ teaspoon of xanthan gum|
|~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.
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.