Sticky gooseberry cake with saffron and honey with custard
- May 2019
- Serves 8-10
- Hands-on time 30 min, oven time 50-60 min, plus cooling
Gill Meller stirs an ever-so-slightly tart gooseberry purée through his saffron and honey sponge cake, before serving with homemade vanilla custard.
Try this baked gooseberry, ginger and crème fraiche cheesecake for another spectacular way with this summer fruit.
- 32.5g (19g saturated)
- 47.4g (33.7g sugars)
Outside gooseberry season, buy canned gooseberries, drain and rinse (save any syrup to use in a compote/yogurt), then pat dry on kitchen paper.
Serve this cake while it’s still warm, with cold custard on the side.
The cooled cake will keep in an airtight container for up to 3 days. Keep the custard covered and chilled for up to 3 days. Serve cold or gently warm through.
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