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    Gooseberry and Almond Cake

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    Gooseberry and Almond Cake

    The gooseberries in this cake sink, so you don't really see them on the surface; it still looks good though. Wonderfully moist it goes well with cream whipped with elderflower cordial.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 8


    • 125g butter, softened
    • 200g caster sugar
    • 3 large eggs, beaten
    • 75g plain flour, sifted
    • 75g ground almonds
    • ¾ tsp baking powder
    • 350g dessert gooseberries, topped and tailed
    • 35g flaked almonds
    • 1 tbsp icing sugar for dusting


    1. Preheat the oven to 190°C/gas 5. Beat the butter and 125g sugar until pale and fluffy. Add the eggs a little at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour. Fold in the rest of the flour, the almonds and the baking powder using a large metal spoon; scrape into a buttered, 20cm springform cake tin.
    2. Toss the gooseberries with the remaining 75g caster sugar and spread them over the top of the cake. Bake for 20–25 minutes. Sprinkle on the almonds and return to the oven for another 10 minutes. The cake is ready when a skewer inserted into its centre comes out clean. Leave it to cool in the tin, then carefully remove the ring and the base. Dust with icing sugar before serving.

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    Drinks recommendation

    The sweetness in this cake is restrained enough to make a wine partner possible. A rich cream sherry is perfect.


    Average user rating

    4 stars