Ingredients
The following ingredients have 10 Servings
- 300g gooseberries, fresh or frozen, topped and tailed
- 325g caster sugar
- 200g plain flour
- 2 tsp baking powder
- 100g ground almonds
- 4 tbsp elderflower cordial
- 100ml natural yogurt, plus extra to serve
- 4 eggs
- 1 tsp vanilla extract
- 150ml olive oil
- to serve greek yogurt or crème fraîche
- 50g caster sugar
- 3 tbsp elderflower cordial
Instruction
- To make the elderflower syrup, put the sugar and 75ml water in a pan. Slowly bring to the boil then simmer for 5 minutes until thickened slightly. Stir in the cordial and cool.
- Toss the gooseberries with 50g of the caster sugar and leave to sit while you make the cake.
- Heat the oven to 180C/fan 160C/gas 4 and line the base and sides of a deep 23cm springform cake tin with baking paper. Mix together the flour, baking powder, ground almonds and a pinch of salt in a bowl.
- In a separate bowl, whisk together the rest of the caster sugar, elderflower cordial, yogurt, eggs and vanilla extract. Gradually whisk in the dry ingredients to form a smooth batter. Fold in the olive oil.
- Scrape the batter into the prepared tin then spoon the sugary gooseberries all over the top, pressing gently to submerge. Bake for 1 hour (covering with foil after 40 minutes to avoid it getting too dark) until golden and risen, and a skewer pushed into the centre comes out clean. Skewer the cake all over while still warm and spoon over 5 tbsp of the elderflower syrup. Cool in the tin until just warm then serve with greek yogurt or crème fraîche and the rest of the syrup.
