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Gooseberry streusel cake with elderflower syrup
- Published: 31 May 07
- Updated: 18 Mar 24
Make the most of gooseberries, during the summer months, with this amazing streusel cake recipe.
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We’ve got another great streusel cake recipe, this one is made with rhubarb and ginger.
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Serves 10
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Takes about 30 min to make, about 1 hour in the oven, plus cooling
Ingredients
- 600g fresh or frozen red or green gooseberries, stalks removed
- 2 tbsp elderflower cordial
- 300g caster sugar
- 400g plain flour
- 200g ground almonds
- 400g unsalted butter, chilled and cubed
- 75g flaked almonds
- 75g flaked coconut
Method
- Preheat the oven to 190°C/fan170°C/gas 5. Place the gooseberries, cordial, 100g caster sugar and 100ml water in a large saucepan over a gentle heat. Cook the fresh gooseberries for 4-5 minutes (or frozen gooseberries for 8-9 minutes), stirring occasionally, until they have wilted and released their juices. Strain, reserving the juices, and set both aside to cool.
- Meanwhile, put the flour, ground almonds and remaining caster sugar in a food processor. Add the butter and whizz until the mixture is like coarse breadcrumbs. Transfer half to a bowl, toss with the flaked almonds and coconut and set aside.
- Line a 30cm x 23cm baking tin with baking paper. Whizz the remaining crumbs again until they form a smooth dough. Using your fingers, press the dough into the base of the baking tin in an even layer, leaving a rim all around. Prick the base and bake for 15 minutes, until pale golden.
- Spoon the strained gooseberries over the base, scatter the crumb, almond and coconut mixture on top and bake for 45-50 minutes, until golden and crisp and the juices are bubbling. Cool slightly in the tin, then remove carefully using the paper.
- Simmer the reserved gooseberry juices in a small pan for a few minutes until reduced and syrupy. Cool completely.
- Cut the cake into wedges, drizzle with the syrup and serve with a dollop of clotted cream.
- Recipe from June 2007 Issue
Nutrition
- Calories
- 762kcals
- Fat
- 51.7g (24.5g saturated)
- Protein
- 10.7g
- Carbohydrates
- 67.7g (36.5g sugars)
- Salt
- 0.6g
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I love this recipe because I adore gooseberries as they are not too sweet and they are a much underused fruit. Not enough recipes use them and this cake is divine.
I love this recipe because…I love gooseberries and elderflower so this is the perfect treat! (minus the coconut as I hate coconut!) Do decrease sugar with the gooseberries to 50-70g depending on age of the gooseberries as I like things quite tart!