Sweet-tart and moist.
There’s sugar in this, of course, making it an occasional treat.
But it’s made partly with wholemeal spelt flour, which is both better for you than white flour and also brings a nutty tone.
You can replace it with wholemeal wheat flour, if you prefer.
Serves 8
125g unsalted butter, plus more for the tin
125g soft light brown sugar
3 large eggs, lightly beaten
50g wholemeal spelt flour, sifted
25g plain flour, sifted
75g ground almonds (preferably freshly ground)
3-4 tsp baking powder
350g dessert gooseberries (red or green), topped and tailed
4 tbsp golden caster sugar
30g flaked almonds icing sugar, to dust
Preheat the oven to 190°C/375°F/gas mark 5.
Butter a 20cm (8in) springform cake tin.
Beat the butter and soft light brown sugar until light and fluffy.
Add the eggs a little at a time, beating well after each addition.
If the mixture starts to curdle, add 1 tbsp of the spelt flour.
Fold in the rest of the flours, the almonds and baking powder using a large metal spoon, then scrape into the prepared tin.
Toss the gooseberries with the golden caster sugar and spread them over the top of the cake.
Bake for 40 minutes.
Sprinkle on the flaked almonds and return to the oven for 10 minutes.
The cake is ready when a skewer inserted into the centre comes out clean.
Leave to cool in the tin, then carefully remove the ring and base of the tin.
Dust with icing sugar before serving.
a cherry version…
This is just as good made with cherries.
Just pit 500g of them and throw them on to the cake just before it goes into the oven.
They’ll be soft in the time that it takes the cake batter to cook.
This makes a lovely squidgy cake.
- Tip:
Cake needs to be cooked for much longer – in my experience a fruit-heavy cake like this needs at least 45 – 50 mins in the oven, I had to keep returning to the oven and actually went on to 50 mins.
For lack of gooseberries I baked my blueberry pie!
Nice batter and tasty cake in the end though!
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