This cake is definitely not your most stereotypical dessert, but after discovering it at a recent family BBQ it’s one I had to share. The cake brings together the classic combination of gooseberries and elderflowers – which herald the start of summer and it’s soft sponge and crumbly topping makes it the perfect dessert for this time of year – a real crowd pleaser.
For the cake:
- 125g soft unsalted butter, plus extra for greasing
- 125g small gooseberries (the smaller ones have better flavour) – topped, tailed and halved
- 3 tbsp elderflower cordial
- 100g golden caster sugar
- 2 large eggs, lightly beaten
- 125g self raising flour, sifted
- 1/2 tsp baking powder
- Finely grated zest of 1 lime
- 125g plain flour, sifted
- 75g chilled unsalted butter, in pieces
- 40g golden caster sugar
- 75g pecans, toasted and roughly chopped
Once your mixture is ready, spoon it into the tin and smooth. Sprinkle the crumble over the top, right to the edges and bake for about 40 minutes. Cool in the tin for 15 minutes, then turn out onto a wire rack.
To serve, scatter the pecans on top and cut into slices. If you have any remaining juice, drizzle a little on top. I’d recommend serving this with vanilla ice cream or gooseberry fool, which we picked up in Marks & Spencer.