Cakes Recipes - Gooseberry Cake

Ingredients

• 115g butter

• 165g self raising flour

• 5ml baking powder

• 2 eggs, beaten

• 115g caster sugar

• 5-10ml rose water

• pinch of freshly grated nutmeg

• 115g jar gooseberries in syrup , drained, juice reserved

• caster sugar, to decorate whipped cream, to server

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Method:

1. Preheat the oven to 180'C/350"F/Gas 4. Grease an 18cm/7in square cake tin, line the base and sides with greaseproof paper and grease the paper. Gently melt the butter, then transfer to a mixing bowl and allow to cool.

2. Sift together the flour and baking powder and add to the butter. Beat in the eggs, one at a time, the sugar, rose water and grated nutmeg, to make a smooth batter.

3. Mix in 15 -30ml/1- 2 tbsp of the reserved gooseberry juice, then pour half of the batter mixture into the prepared tin. Scatter over the gooseberries and pour over the remaining batter mixture.

4. Bake for about 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.

5. Leave in the tin for 5 minutes, then turn out on a wire rack, peel off the lining paper and allow to cool for a further 5 minutes. Dredge with caster sugar and serve immediately with whipped cream, or leave the cake to cool completely before decorating.