Moist and melt-in-the-mouth, with its luscious sponge sharpened by tart gooseberries and sweetened by a crunchy sugary topping; this lovely cake celebrates all that is English with its summer fruits fragranced with syrup made from hedgerow blossom. Here in England, Belvoir Fruit Farms make a dazzling array of “so long forgotten” non-alcoholic cordials such as Elderflower, Spiced Apple and Ginger or Rhubarb and Strawberry. This vivacious cake has the potential to be a great mixer and would love to mingle with a kaleidoscope of other fruits and cordials or liqueurs. What about trying cherries and Kirsch, summer fruits with raspberry and rose cordial or apples with Calvados?
Go on, toss a few berries in some sugar and make a cake to melt someone’s heart!
Gooseberry and Elderflower Cake
200g/ 7oz soft butter, plus little extra for greasing cake tin
150g/5oz caster sugar, plus 2 tblsp for dusting
3 eggs, lightly beaten
3 tbsp Elderflower cordial
220g/7 and half oz self raising flour
50g/2oz granulated sugar
- Preheat oven to 180C/350F/ Gas 4. Grease and line base of 20cm loose based cake tin.
- In a bowl beat butter and sugar together until pale and fluffy.
- Gradually beat in the eggs and cordial. Then fold in the flour with a metal spoon.
- Carefully fold in three quarters of the gooseberries. Spoon the cake mixture into the tin and smooth the top. Toss the remaining gooseberries with the granulated sugar and pile all on top of the cake.
- Cook for 45 minutes, covering loosely with foil if it starts to go too brown.
- Remove from the oven and dust with 2tbsp of caster sugar. Allow to cool in the tin before serving.