This tender, buttery cake studded with juicy, sour-sweet gooseberries couldn’t be simpler to make. It’s an easy all-in-one affair that’s whipped up in seconds: the most time-consuming part is the topping and tailing of the berries.
Serve warm for dessert, with cream or custard, or leave it to cool and store in an airtight tin to have with a cup of tea whenever you need an afternoon treat.
- 250g gooseberries
- 350g self-raising flour
- 2 teaspoons baking powder
- 225g unsalted butter, softened, plus extra for greasing the tin
- 275g caster sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons demerara sugar
- Preheat the oven to 180˚C/160˚C fan. Butter a roughly 30cm x 20cm rectangular baking pan and line it with parchment. Top and tail the gooseberries, rinse them and leave them to drain in a colander.
- Put the flour, baking powder, butter, caster sugar, eggs and vanilla into a large bowl. Using an electric mixer, beat well until smooth. Fold in about half the gooseberries, then pour the cake batter into the prepared tin and spread evenly. Scatter the remaining gooseberries over the top, pressing them down into the batter so that they are half-submerged.
- Scatter over the demerara sugar and bake for 45–50 minutes until golden brown and springy to the touch. Leave to cool in the tin for 10 minutes, then lift the cake on its paper onto a cooling rack and peel away the sides. Serve warm, or cool thoroughly before storing in an airtight tin.
- The cake will keep for up to three days.
Recipe and photos by Otherwise for Wild Food UK