Gooseberries are a much under-rated fruit with a very short season; they are a perfect match in this quintessentially English partnership with elderflower cordial….
Cuts into 12-16 slices.
For the cake
225g softened butter
225g caster sugar
225g self-raising flour
4 large eggs
2 tbsp elderflower cordial
300g gooseberries, washed, topped and tailed
For the drizzle
4 tbsp granulated sugar
4 tbsp elderflower cordial
23cm spring-form cake tin or a 20x30cm tray bake, greased and lined
Oven 180C/Gas 4/fan oven 160C
How to make it
- Place all the cake ingredients, except the gooseberries, in a bowl. Beat thoroughly with an electric whisk until creamy and smooth. Stir in half the gooseberries, then spoon into the tin and level the surface. Dot the remaining fruit over the surface of the cake.
- Bake for 45-50 mins until a skewer inserted into the cake comes out clean.
- It may take a little longer than expected, and adding the elderflower cordial makes the cake brown more than normal. Just be patient, keep checking the cake and reduce the temperature if necessary.
- Cool for a few minutes before spooning over the drizzle mix, then leave to cool completely.
- The fruit may sink to the bottom of the cake, but don’t worry, it’s more about the flavour combination than a perfect appearance.
- Serve with cream, crème fraîche or vanilla ice cream…… perfect on a warm summer’s day!