I used a very simple Tesco recipe to make a gooseberry and yoghurt cake:
- 75 g (3oz) butter (thanks, Choclette!)
- 75 g (3oz) natural yoghurt
- 125 g (4oz) unrefined caster sugar
- 2 eggs
- 150 g (5oz) self-raising flour
- 25 g (1oz) butter
- 4 tbsp golden syrup
- 300 g (10oz) gooseberries
- Heat the oven to Gas 4,180°C, 350°F.
- Butter a 20cm (8in) loose-bottomed cake tin.
- Beat together the 75g of butter, yogurt, sugar and eggs until blended. Fold in the flour until smooth. Spoon the mix into the prepared cake tin and bake for 20 minutes.
- Melt the 25g of butter and golden syrup together. Add the gooseberries and mix well.
- Carefully pull the shelf out of the oven a little and quickly spoon over the gooseberry mix. Bake for a further 30 minutes, until golden.
- Remove and run a knife around edge to release the cake. Cool.
- Using a palette knife, release the cake from the base and transfer to a serving plate. For a picnic, simply leave in the tin.
The generous dollop of Total Greek Yoghurt (I must declare an interest - the yoghurt was a freebie from the people at Total) really adds a lightness and tang to the sponge.
This was my second cake (first one eaten by my greedy family before I took a photo) and was delivered to a friend for his 40th birthday - I was told that the gooseberries looked like onions - perhaps it's not the most photogenic cake, but it tastes great. Gooseberry season in Devon is now in full swing.