This combination is a classic partnership of flavours; tangy
and juicy gooseberry with the moist sweet floral cake.
Gooseberry and elderflower
Photo by Simon Lambert.
225g softened butter, plus extra for the tin
225g caster sugar
4 large eggs
225g self-raising flour
grated zest and juice 1 orange
225g gooseberries, topped and tailed
2 elderflower heads, flowers only (if possible)
70g sugar for sprinkling over cake, and adding to
Heat oven to 180degC and grease and line round cake tin
Top and tail the gooseberries by simply removing the green
and brown stalks from each end of the berry. Place them in a
bowl along with one and a-half tablespoons of sugar and the
juice of half an orange.
Add the elderflowers and toss to combine.
Let sit for 5-10min to macerate. Cream butter and caster
sugar until light and creamy; add eggs one at a time, beating
well after each addition. Add the sifted flour and fold
gently through. Spoon into prepared cake tin and sprinkle
over the gooseberries along with the flowers, sugar and
Bake in preheated oven for 35-40min or until the cake has
risen, and a skewer comes out clean. To finish, sprinkle over
remaining 50g sugar and cool for 10 minutes before removing
from tin and cooling on rack.
This cake can be eaten hot or cold.
• Alison Lambert, chef at the Otago Farmers Market, will
be demonstrating this recipe at the market on Saturday