The gooseberries were ripening, turning paler and soft to the touch, so I needed to decide whether to do something with them or just cook them down with a little sugar and water. I mused for, about a minute and then made gooseberry cakes – of course I did, don’t you know me by now!
I do love gooseberries, there is something demure and unassuming about them, they’re not pushy or popular like strawberries. They are a pretty green colour, they have their own totally unique flavour and I like their soft little hairs. I know, this might just be me!
Method for making Subtle Gooseberry cakes:
50g caster sugar
250g icing sugar
135g ground almonds
4 egg whites
2 tabs elderflower cordial
Place cake cases in your bun tin and heat the oven to 160C fan.
Top and tail the gooseberries and heat them in a saucepan with the caster sugar and a tablespoon of water. Simmer for a few minutes, until the gooseberries are soft and a bit squidgy. Drain any extra liquid off and keep for later.
Mix together the icing sugar, ground almonds and flour. Stir in the egg whites and beat thoroughly. Melt the butter. Pour in and mix again. Spoon the batter into the cake cases. Place 2 or 3 gooseberries on top of each one. Bake for about 20 minutes until the edges are golden brown, but the centre should still be soft and may set a bit more as they cool. They don’t rise in a rounded way like cupcakes.
Mix the gooseberry juice that you kept from earlier and the elderflower cordial and brush the tops of the cakes while still hot.
They’re nice warm or cold and I ate mine with a spoonful of yoghurt.
Would I make this again?
Yes. They are light and subtle and well-worth making, particularly if you have left-over egg whites to use up. Elderflower and gooseberry is a really good taste combination, see my previous blogpost Home-made Gooseberry and Elderflower Ice-cream