Here's another spot of Sunday baking.
It's a Nigel Slater recipe from his trusty bible, The Kitchen Diaries II with a little added elderflower.
I'm a real fan of Nigel Slater's style of cooking. No fuss, no overcrowding of flavours, simple ingredients and beautiful pairings.
This book is a great cookbook to have- written following the seasons, it's full of gorgeous recipes that showcase seasonal fresh ingredients.
June and July is peak season for gooseberries.
A tart and tangy berry that pairs wonderfully with sweet elderflower cordial and makes for a great tea time cake served with a dollop of creme fraiche.
My mum was invited to pick gooseberries in a friend's allotment and came back with a whole bag full of them- some of which are saved for a classic gooseberry fool or maybe a gooseberry jam to enjoy with roast pork.
The crumble layer on top of this cake gives a crisp, buttery crumbly texture in contrast to the spongy cake and tart roasted gooseberries.
I made my cake completely gluten free however I find that when recreating a crumble topping with gluten free flour- it turns to a sand-like consistency! Maybe I'll try a more oat based topping next time!
From p237-238 of The Kitchen Diaries II
To make your cake:
180g soft butter
90g golden caster sugar
90g light muscovado sugar
80g ground almonds
150g self-raising flour
1tsp vanilla extract
3tbsp elderflower cordial
For the crumble topping:
110g plain flour
2tbsp caster sugar
1. Preheat the oven to 180 degrees C. Grease and line a 22cm round cake tin.
2. Prepare the gooseberries by washing thoroughly and removing the tops and tails.
3. In a large mixing bowl beat together the butter and sugars with an electric whisk until pale and fluffy. Gradually add in the eggs, vanilla and elderflower cordial.
4. Once smooth, fold the almonds and flour into the mixture with a large metal spoon.
5. Spoon the cake mixture into the prepared tin and top with an even layer of gooseberries.
6. To make the crumble topping, rub the butter into the flour in a separate mixing bowl with your fingertips until it resembles coarse breadcrumbs. Add the sugar and mix. Add in a few drops of water and shake the bowl a little to form some larger pieces that will give that extra contrast in texture.
7. Scatter the crumble topping over the gooseberries.
8. Bake for about an hour until golden and the cake layer is fully baked- you can test for this by inserting a skewer into the middle of the cake and checking that it comes out clean.
9. Remove from the oven and cool on a wire cooling rack once removed from the tin. I served mine still slightly warm with a spoonful of creme fraiche.
You can also find the recipe here