Gooseberry and Elderflower Cake

Gooseberry and Elderflower Cake 16Makes 1 20cm/8″ round cake or a 20cm x 25cm tray bake.

  • 380g/14oz plain flour
  • 190g/7oz butter
  • 190g/7oz caster sugar
  • 2½ tsp baking powder
  • 380g/14oz gooseberries, top and tailed, then halved or quartered depending on their size
  • 75ml/2½fl oz elderflower cordial
  • A drizzle of milk, as needed

Pre-heat the oven to 180ºC/Gas Mark 4/350ºF

Add the baking powder to the flour and whisk to combine.

Rub the cold cubed butter into the flour, then add the sugar and prepared gooseberries.

Drizzle over the elderflower cordial and use a knife to stir through. Add a drizzle of milk to make a dry mix, remembering the gooseberries will release lots of juice as the cake cooks.

Bake for 1 hour, turning halfway if necessary. (Aga: Baking Oven with the rack on the floor – 1 hour.)

Sprinkle with caster sugar, if desired. Allow to cool in the tin for 5-10 minutes before transferring to a wire cooling rack. Serve warm with cream or custard or cold.

Eat.