One summer we went strawberry picking with Ethan and found some gooseberries. I have never had gooseberries and decided to pick some to try…it was not until I’ve picked a large punnet, brought it home, washed them and pop it in my mouth…and then realised that you are not supposed to eat them raw! Instead of chucking the tangy fruit into the bin, I chucked it in a cake batter….and it worked a charm. I’ve been making it every summer ever since. Recently I’ve ben asked for the recipe…So Lin, here it is.
For the basic almond cake mix
125 g softened butter (or use dairy free substitute)
200 g castor sugar
3 large eggs
75 g sifted plain flour or self-raising (I’ve used both before and I can’t tell the difference)
75 g ground almonds
3/4 tsp baking powder
350 g topped and tailed gooseberries (I have also used canned version, drained them first or they will be too wet. I have also substituted gooseberries with other fruits such as strawberries, blueberries, blackberries, raspberries etc they were all yummy)
The top dressing
35 g flaked almonds
1 tbsp icing sugar for dusting (optional)
- Beat the butter with sugar until pale and fluffy.
- Add eggs one at a time beating after each addition. if the mixture starts to curdle, add some flour.
- Fold in the rest of the flour, baking powder and ground almonds.
- Scrape the mixture into a baking tin (20cm springform cake tim or a bread tin.
- Toss your gooseberries (or any berry fruit) onto the cake mixture spreading them over.
- Bake the cake for 25 to 30 minutes in a preheated oven (190 degrees C)
- Sprinkle the almond flakes and return to the oven for about 10 to 15 minutes or until the cake is cooked (use a skewer test to make sure cake is cook. If your fruit is too juicy, you may need to leave it in for longer)
- Leave it to cool, remove it from the tin and dust with icing sugar before serving (optional, though it does make your cake look more irresistible)