Gooseberry, orange and almond dimple cake
- June 2005
- Serves 8
- Takes 30 min to make, 45 min to bake, plus cooling
This is a beautifully moist gooseberry cake – and it’s best served warm. The ‘dimples’ appear when the gooseberries slightly sink during cooking.
You might also like our gooseberry streusel cake, which has a gorgeous elderflower syrup, to create a properly seasonal treat.
- 33.6g (14.7g saturated)
- 40.5g (30.6g sugars)
- 200g lightly salted butter, softened, plus extra to grease
- 100g self-raising flour
- ½ tsp baking powder
- 175g caster sugar, plus extra 2 tsp to decorate
- Finely grated zest of 1 large orange
- 2 large eggs
- 100g ground almonds
- 175g red or green gooseberries, topped and tailed
- 25g light muscovado sugar
- 50g slivered almonds
- Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 23cm springform tin with baking paper. Sift the flour with the baking powder and set aside.
- Put 175g butter into a bowl and whisk with an electric hand whisk for a few seconds until creamy. Add the caster sugar and half the orange zest and whisk until light and fluffy. Whisk in the eggs, one at a time, adding a spoonful of the ground almonds with each egg. Then gently stir in the remaining ground almonds and sifted flour.
- Spoon the mixture into the tin and lightly level the surface with the back of a spoon. Bake in the oven for 20 minutes, then carefully slide the oven rack out and sprinkle the gooseberries evenly over the top of the cake. Bake for a further 10 minutes.
- Meanwhile, melt the remaining butter in a small saucepan. Stir in the muscovado sugar, the remaining orange zest and slivered almonds. Carefully remove the cake from the oven and scatter the orange and almond mixture evenly over the top. Bake for a further 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes.
- Remove from the tin and lightly dust with a little more caster sugar.
Serve warm with cream.
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