Litha, Midsummer, is the season for gooseberries and I just love baking with them: their lip-puckering sourness is the perfect foil for all manner of sweet bakes. This gooseberry, ginger and almond cake combines the sharp fruit with spicy ginger and is moist and puddingy thanks to the almonds. It would be lovely with custard on a grey weekend like this one! To make it, you will need:
130g gooseberries (topped and tailed weight)
120g caster sugar
2 free-range eggs
50g ground almonds
70g self-raising flour
1/2 tsp baking powder
1 stem ginger ball, finely chopped
2 tbsp stem ginger syrup (from the jar)
1 tbsp demerara sugar.
First, preheat the oven to 160C Fan and grease and line a 20cm tin. Cream the butter and sugar until light and fluffy – about five minutes. Add the ginger syrup and finely chopped stem ginger and beat again briefly.
Add the eggs one at a time with a little flour. Lightly fold in the rest of the flour, baking powder and ground almonds.
Fold in 2/3 of the gooseberries, then pour the mixture into the tin. Level the surface then decorate the top with the rest of the gooseberries, pressing them lightly into the mixture. Sprinkle with the Demerara sugar and bake for 45 – 50 mins until a skewer inserted in the middle comes out clean. Serve with fresh yoghurt and gooseberry compote: I made mine by simmering 150g of gooseberries with 2 tbsp more of the ginger syrup.
Recipe by me.