Gooseberry and ginger loaf cake
- Portion size: Serves 10-12
- Hands-on time 25 min, oven time 1 hour 5 min
- Difficulty: easy
Gooseberry’s tart flavour works so well with the warming hum of ground ginger in this wonderfully simple loaf cake. The use of ground almonds and yogurt makes the crumb super moist. This one is really worth a go!
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Ingredients
- 220g gooseberries, topped and tailed
- 200g golden caster sugar
- 150ml sunflower oil, plus extra to grease
- 3 medium free-range eggs
- 150g natural yogurt
- 185g self-raising flour
- 100g ground almonds
- ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- ¼ tsp fine salt
- 100g icing sugar
- Crystallised ginger, chopped, to decorate (optional)
Specialist kit
- 900g loaf tin
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Method
- Toss 200g of the gooseberries with 50g of the sugar in a bowl and set aside to macerate. Heat the oven to 160°C fan/gas 4 and grease and line the loaf tin with butter and baking paper.
- In a large bowl, use a wooden spoon to beat together the oil, eggs, yogurt and remaining sugar. Add the flour, ground almonds, bicarb, ginger and salt, then mix gently until just combined. Gently mix in the macerated gooseberries. Scrape the batter into the prepared tin and bake for 1 hour, covering the cake with foil after 50 minutes if it’s browning too quickly. Leave to cool in the tin on a wire rack.
- Put the remaining 20g gooseberries and the icing sugar in a blender and whizz until smooth. Drizzle the icing over the cooled cake, then decorate with crystallised ginger (if using). Allow to set before slicing.
Nutrition
- 349kcals Calories
- 18g (2.5g saturated) Fat
- 6.4g Protein
- 38g (27g sugars) Carbs
- 1.8g Fibre
- 0.4g Salt
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Reviews
I had to use frozen gooseberries for this because I couldn’t find fresh but it came out perfectly. The ginger works really well and the almonds made the cake super moist. In fact it gets better and better after 2-3 days.
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