Gorgeous Gooseberry Cake
Gooseberries are my absolute favourite fruit. They might be small, sour and hairy, but that doesn't put me off. They make the best crumble ever, and are beautiful in a fool, but this summer I thought I'd try something different with them by turning them into this beautifully moist teatime treat.
The gooseberry season is a short one, so make the most of the current glut of these mouth-puckering berries while you can!
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Ingredients
- 125 g caster sugar, plus a bit more to sprinkle over
- 250 g plain flour, sifted
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 50 g butter, cut into small dice and at room temperature
- 300-400 g fresh gooseberries, topped and tailed
- A pinch of salt
- 1 medium egg
- 100 ml milk
Details
Servings 10
Preparation
Step 1
Preheat the oven to 170c / Gas 3 and line a 9 inch cake tin with baking parchment.
Put the sugar, flour, baking powder, cinnamon, butter, gooseberries and salt into a large mixing bowl.
Whisk the egg and milk together lightly, just enough to combine, then pour onto the dry ingredients.
Squidge it all about until the mixture is nicely combined.
Spread the mixture into the tin and bake for about 45 minutes, or until the top is nicely golden brown and the cake is cooked through.
Sprinkle with sugar and eat a slice with a nice cup of tea.
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