Elderflowers, Gooseberries and Cake

Well, I just wrote out this complete recipe, my computer crashed and so now, oh yes, I am typing it out again….a little shorter and sweeter than the last draft…


175g softened butter

175g caster sugar…I had to use half granulated due to short supplies but still worked

3 eggs

140g self raising flour

85g ground almonds

half a teaspoon of baking powder

100ml milk

Preheat oven to 160C/140C if using fan oven or gas mark 3

To make it easy I blitzed the butter and sugar in my food processor, then added the eggs, blitzed again, then the rest of the ingredients until fully mixed.

Pour into a greased and parchment paper lined loaf tin and bake in the oven for about 50 minutes until a knife poked into the centre comes out clean.

Gooseberry Compote

500g gooseberries topped and tailed simmered with 150g sugar and a dash of water.  When cooling I threw in some chia seeds, these will swell and soften and give a jam like consistency.

Elderflower drizzle

I used some dried elderflowers simmered with sugar and a dash of water, this had been infusing in a jar since the last cake I made….

Finish with Cornish Clotted Cream!

Inspiration taken from the BBC Good Food Website

Cake in The House from the May edition of The Simple Things Magazine

And Grow Your Own Cake: Recipes from Plot to Plate by Holly Farrell. (affiliate link).


Managed to stop at just one piece….showing some restraint….


Geri xxx

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