Gooseberry, Elderflower & Coconut Cake

Gooseberry-elderflower-coconut-cakeThis is a variation on a recipe already on the website and received great feedback when served in Beechwood as a gluten free cake.

Cuts into 10-12 slices.







350g fresh gooseberries, washed, topped & tailed
200g golden caster sugar
1 tbsp elderflower cordial
140g softened butter
2 eggs
½ tsp baking powder (gluten free if required)
85g self-raising flour
100g desiccated coconut
23cm spring-form cake tin greased and lined

Oven 190C/Gas 5/fan oven 170C

How to make it

  • Mix the gooseberries with 50g of the sugar and set aside whilst you make the cake mix.
  • Cream the butter and remaining sugar until light and fluffy. Add the eggs one at a time beating well after each addition.
  • Add the flour, coconut and baking powder and mix gently until combined. Stir in the elderflower cordial.
  • Spoon the mixture into the tin and smooth the surface.
  • Spoon the sugar coated gooseberries over the surface of the cake.
  • Place in the oven and bake for 25 minutes.
  • Reduce the oven temperature to 180C/Gas 4/fan oven 160C and return the cake for another 15-20 minutes, or until firm in the middle.
  • Cool in the tin before transferring to a rack.
  • Serve dusted with icing sugar, warm with cream or ice-cream as a pudding, or cold as a cake.

Note: This is a moist cake and quite fragile, and care needs to be taken when removing from the base of the cake tin, especially if it is being served slightly warm.


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