Monday, 17 September 2012

Gooseberry Almond and Orange Cake

Gooseberry Almond and Orange Cake

225g butter
225g caster sugar
4 eggs
125g self-raising flour
100g ground almonds
zest of 1 large orange
350g gooseberries, topped and tailed

for the syrup:
100g sugar
juice of 1 large orange

Preheat the oven to 160C fan. 
Beat the butter and sugar until pale and fluffy. 
Add the eggs a little at a time, beating well after each addition.  
Fold in the the flour and the ground almonds using a large metal spoon; scrape into a buttered, 20cm springform cake tin.
Toss the gooseberries with the remaining 75g caster sugar and spread them over the top of the cake. Bake for 30–35 minutes.  
The cake is ready when a skewer inserted into its centre comes out clean. 
Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake.
Leave it to cool in the tin, then carefully remove the ring and the base. 
Best serve warm with a dollop of creme patissiere.


  1. I have always wondered how gooseberry taste like. I have it in colour form but never knew it could be used as an ingredient. Does it taste like grapes?

  2. Hello ol buddy,
    Gooseberries taste like a very sour grape but not as juicy.... a bit like rhubarb, I'd say.