Ingredients
- 225g softened butter, plus extra for the tin
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- grated zest and juice 1 orange
- 225g gooseberries, topped and tailed
- 2 elderflower heads, flowers only (if possible)
- 70g sugar for sprinkling over cake
GOOSEBERRY AND ELDERFLOWER CAKE
Method
- Heat oven to 180C and grease and line round cake 20cm diameter
- Top and tail the gooseberries by simply removing the green and brown stalks from each end of the berry
- Place them in a bowl along with one and half tablespoons of sugar which is reserved for sprinkling over the cake and juice of half a orange
- Add the elderflower leaves and toss to combine
- Let sit for 5-10 minutes to macerate
- Cream butter and sugar until light and creamy; add eggs one at a time beating well after each addition
- Add the sifted dry ingredients and fold gently through
- Spoon into prepared cake tin and sprinkle over the gooseberries along with the flowers, sugar and juice
- Bake in preheated oven for 35- 40 minutes or until the cake has risen, and a skewer comes out clean
- To finish sprinkle over remaining 50g sugar and cool for 10 minutes before removing from tin and cooling on rack
- This cake can be eaten hot or cold
Comments
This combination is a classic natural partnership of flavours; tangy and juicy gooseberry with the moist sweet floral cake is bliss!
Serves 12-14
Thanks to OTAGO ORGANIC GROWERS – Kanuka Organics for providing the gooseberries and flowers used in the demonstration.
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