What’s cooking | Blog | Gooseberry, Elderflower and Almond Cake

Gooseberry, Elderflower and Almond Cake

Posted on 3rd July 2015


Makes a 20cm loaf or a 25cm cake

250g soft butter

250g light brown soft sugar

5 eggs (250g)

250g ground almonds

25g flour (to make it gluten free, use cornflour)

Gooseberry compote (see recipe)

Demerara sugar (for sprinkling)

Flaked almonds

Heat oven to 155C. Line the loaf/cake tin with parchment paper.

Cream the butter and sugar until light and fluffy. Add the eggs, mixing each one in before adding the next.  Add the ground almonds and flour/cornflour, stirring until just mixed.

Pour the mixture into the tins and top with the compote.  Sprinkle with the demerara sugar and flaked almonds.  Place in the oven and bake for about 50 minutes until golden brown and cooked through (test a couple of places with a skewer and make sure it comes out clean).

Enjoy warm with clotted cream or cold with a cup of tea.