Gooseberry, orange and almond dimple cake

Gooseberry, orange and almond dimple cake

This is a beautifully moist gooseberry cake – and it’s best served warm. The ‘dimples’ appear when the gooseberries slightly sink during cooking.

Gooseberry, orange and almond dimple cake

You might also like our gooseberry streusel cake, which has a gorgeous elderflower syrup, to create a properly seasonal treat.

  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
483kcals
Fat
33.6g (14.7g saturated)
Protein
7.6g
Carbohydrates
40.5g (30.6g sugars)
Salt
0.7g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the tin and lightly dust with a little more caster sugar.

Nutrition

Nutrition: per serving
Calories
483kcals
Fat
33.6g (14.7g saturated)
Protein
7.6g
Carbohydrates
40.5g (30.6g sugars)
Salt
0.7g

delicious. tips

  1. Serve warm with cream.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. I made this with green gooseberries and they were very sour! Would probably work better with red. The sponge and topping are nice however.

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Cake recipes

Gooseberry and ginger loaf cake

Gooseberry’s tart flavour works so well with the warming hum...

Save recipe icon Save recipe icon Save recipe

Fool recipes

Elderflower fool with poached gooseberries

Use our elderflower cordial recipe, or a shop-bought one, to...

Save recipe icon Save recipe icon Save recipe

Pannacotta recipes

Pannacotta with gooseberry and elderflower compote

A perfectly set, wobbling pannacotta is a wonderful thing. Served...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Pickled cucumber, fennel, gooseberry, tarragon and lemon salad

Sharp, sweet, crunchy and fresh – Gill Meller’s quick pickled...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.