Jammy, squishy and soft, this delicious nutty gooseberry cake is packed with flavour and texture. A sweet gooseberry syrup adds plenty of moistness, while the chopped hazelnuts add plenty of crunch. It takes a bit of effort, but it's worth it.
- 400g fresh gooseberries
- 125g caster sugar
- 2 tbsp. cornflour
- 6 tbsp. water
- 200g butter
- 200g caster sugar
- 50g each ground almonds and hazelnuts
- 100g self-raising flour
- 50g chopped hazelnuts
- 1 tsp. baking powder
- 4 eggs
Make the syrup. Put the berries (topped and tailed) into a saucepan with the water. Cook for 4-5 minutes or until the berries start to pop. Add the cornflour and sugar and stir in really well. Simmer until thickened. Leave to cool.
Beat butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then sift in the flour and baking powder and stir well. Fold in the ground nuts and chopped nuts. Marble the syrup through the cake mix by folding in gently.
Turn the mix into a deep cake tin and bake at 180C for 30-40 minutes or until golden on top. Leave to cool before serving.