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Mini gooseberry and almond cakes
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175g unsalted butter, melted, plus extra for greasing
36 gooseberries, topped and tailed
300g caster sugar
5 egg whites
60g plain flour
135g ground almonds
2 tbsp elderflower cordial
1. Preheat the oven to 180˚C, gas mark 4. Grease a 12-hole muffin tin. Put the berries and 50g sugar in a pan with 2 tsp water. Cover and simmer gently for 5 minutes. Drain off the liquid and set aside.
2. Whisk the egg whites in a bowl until frothy. Mix the flour, almonds and remaining 250g sugar in a bowl; beat into the egg whites. Mix in the butter and divide between the muffin holes. Dot each with 3 berries.
3. Bake for 25-30 minutes, until golden. Brush the tops 2-3 times with the cordial and leave to cool in the tin for a few minutes. Transfer to a wire rack to cool slightly; eat warm.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.