Gooseberry cake

Name: Gooseberry cake
Ingredients: icing (confectioners’) sugar, for dusting; 250 ml/8 fl oz/1 cup buttermilk; 1 egg, lightly beaten; 2.5 ml/½ tsp vanilla extract; 10 ml/2 tsp baking powder; 150 g/5 oz/¾ cup golden caster (superfine) sugar; 15 ml/1 tbsp elderflower cordial, plus extra for brushing; 225 g/8 oz/2 cups plain (all-purpose) flour; 150 g/5 oz gooseberries; 22.5 ml/4½ tsp golden caster (superfine) sugar; 75 g/3 oz/6 tbsp butter, melted, plus extra for greasing

Preparation info

Serves
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Sugar and elderflower cordial are added to sweeten the gooseberries before they are added to the cake batter. Serve the cake fresh as a pudding with a spoonful of crème fraîche.

Ingredients

75 g/3 oz/6 tbsp butter, melted, plus extra for greasing
150

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 23cm/9in round loose-based cake tin (pan) with butter.
Arrange the fruit in a single layer on a plate and sprinkle evenly with the sugar and elderflower cordial. Leave to stand for 30 minutes.