This time of year is one of the most exciting in the kitchen, as every new week seems to bring more new season produce. This week I got my hands on the first gooseberries, and I couldn’t resist making this gooseberry and raspberry upside-down cake: a rich, nutty sponge topped with sharp, new season fruit and topped with fragrant rose water cream. A seasonal celebration of a cake for Summer Solstice weekend! To make the cake, you will need: You can find more of my gooseberry recipes here. To make the cake, you will need:
50g flaked almonds
250g gooseberries, washed, topped and tailed
100g plain flour
2 tsp baking powder
pinch of fine salt
100g ground almonds
100g desiccated coconut
120g golden caster sugar
100ml whole milk
1 tsp vanilla extract
1 tbsp olive oil
Rose petals or other edible flowers, to serve.
For the rose water cream:
400ml double cream
1 tbsp golden caster sugar
3 tsp rose water.
(NB: I halved the quantities here for a smaller cake)
Preheat the oven to 20°C/180C fan/Gas 6, grease a round 22cm cake tin and line it with baking parchment. Scatter half the flaked almonds over the base of the cake tin, followed by the berries and then the rest of the almonds.
Sift the flour, baking powder, salt and ground almonds into a bowl, add the desiccated coconut and stir together. Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed for a few minutes until frothy, then whisk in the milk, vanilla extract and olive oil.
Fold the frothy egg mix into the dry ingredients to make a thick but wet batter. Pour over the berries and bake in the oven for 35-40 minutes, until a skewer inserted into the cake comes out clean.
Remove from the oven and cool in the cake tin, then turn the cake out onto a plate, with the gooseberries on top. Whip the cream with the sugar until it reaches soft peaks (keeping a close eye on it so that you don’t over-whip it). When it’s almost at the perfect soft consistency, add the rose water and mix through.
Serve with the rose water cream and scatter with rose petals or other edible flowers.
Have you got your hands on new season gooseberries yet? What will you be making with them?
Recipe via Rosie Birkett’s ‘The Joyful Home Cook’.