Gooseberry and elderflower cake
The gooseberries are very nearly ready at Tibbs Farm and Tabby Wheeler has come up with a mouth-watering recipe to entice your taste buds
This is a really simple delicious Victoria sponge style cake and with elderflower and gooseberries both in season now it’s the perfect time to make it!
For the cake you will need
2 x 20cm cake tins
200g unsalted butter softened to room temp
200g caster sugar
4 eggs
200g self raising flour
1 tsp baking powder
3 tablespoons elderflower cordial
For the gooseberry compote
400g gooseberries
1 tablespoon honey
For elderflower cream
250ml double cream
5 tablespoons elderflower cordial
First make the cake:
- Beat the butter with the sugar until light and fluffy, add the eggs one at a time making sure each is completely mixed in before adding the next.
- Add the baking powder to the flour use a whisk to mix well, add the dry ingredients to the wet ingredients and fold in until all combined - be careful not to overmix.
- Divide between the cake tins and bake at 190C / 170C fan for 20 mins or until the top is golden and when pressed lightly the cake springs back.
- Place on a wire rack and lightly brush the elderflower cordial over each sponge then allow to cool for 10 mins before removing from the tin.
Meanwhile make the compote - put the gooseberries in a pan with the honey and cook over a gentle heat until the fruit breaks down and the skins burst. (I like to use scissors to cut the skins up so you don’t have long dangly bits). Once ready remove from the heat and taste, adding more honey to adjust sweetness if it needs. Allow to cool.
When everything is cool get ready to assemble.
Make the elderflower cream by adding elderflower cordial to cream and whipping to soft peaks , taste and add more cordial if needed.
Assemble the cake - smother one cake with the elderflower cream, spoon the gooseberry compote over, place the second cake on top and then dust with icing sugar. Cut and enjoy straight away!
Serves 8-10
Best eaten on the day, but leftovers can be covered and put in the fridge and eaten with 2 days.
