These light and fluffy little red gooseberry cakes hold a tart surprise inside for those not in the know. They’re simple to make and have no fussy icing, which makes them easily portable. Perfect treats for summer parties and picnics.
It’s year three and our gooseberries have finally decided to crop. They were by no means laden, but I was happy to at least get some this year – 200g to be precise! I’m hoping this is the start of an increasing yield year on year and in 2015 we will get considerably more.
The birds nicked all of our redcurrant and strawberries, so I was in a bit of a panic about the birds taking my precious crop. This meant I picked them before they were fully ripe. If I’d left them a little longer, they would have been a bit sweeter and have gone a deeper red. Hey ho, I was not going to take any risks.
Red Gooseberry Cakes
I debated making a small jar of jam. I was very tempted by this, after all slightly underripe fruit generally makes a really good jam. But after attending a preserves course at River Cottage recently, I had a few jars of strawberry & gooseberry jam in the cupboard. Cakes were, of course, my very next thought.
As I had Pam Corbin very much in mind after the recent course, I had a quick thumb through her book Cakes. She has a recipe for gooseberry friands.
Now don’t get me wrong, I’m a big fan of friands. However, I didn’t want to use only egg whites and end up with a load of egg yolks.
I went my own way as usual and came up with a rather different recipe. But like Pam, I used a single gooseberry in each mini cake. I wanted to add some elderflower cordial to the mix as this hedgerow flower pairs so well with gooseberries. But I had some lilac syrup that needed using up, so I used that instead. Rose syrup or magnolia syrup would work too.
The cakes rose well and had a lovely light texture. Biting into the sweet cake and coming across a tart gooseberry was pure delight. The colour inside was appealing too; the gooseberries had baked to a beautiful dark dusky rose. These cakes would taste good with green gooseberries too, but you won’t get such an appealing contrast in colours.
With an upcoming birthday party to bake for they went straight into the freezer. Defrosted, they were just as good as fresh and proved to be popular at yesterday’s party.
My gooseberries were quite small ones. If you have larger fruits, you might want to make 15 larger cakes, instead of 30 small ones. Just use standard cupcake moulds or cases, instead of mini cupcake ones and cook for a few minutes longer. Alternatively, you could try my gooseberry upside-down cake.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these red gooseberry cakes, I’d love to hear about it in the comments below. And do please rate it. Have you any top tips? Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
If you’d like more small cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Red Gooseberry Cakes. PIN IT.
Red Gooseberry Cakes – The Recipe
- 200 g (7oz) flour (half wholemeal spelt, half white)
- 60 g (2oz) ground almonds
- 1 ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 60 g (2oz) white chocolate – finely grated or ground (I used Mortimer white chocolate couverture powder)
- 130 g (4 ½ oz) golden caster sugar
- 3 large eggs
- 50 g unsalted butter – melted
- 2 heaped tbsp yoghurt
- 2 tbsp elderflower cordial (can use rose syrup, magnolia syrup or lilac syrup)
- 30 small gooseberries – topped & tailed
- Sieve the dry ingredients, then stir in the sugar and chocolate.
- Make a well in the centre and break in the eggs. Add the yogurt, cordial and butter and stir in until just incorporated.
- Spoon into mini cupcake moulds filling to about 3/4. Push a gooseberry halfway into each one.
- Bake at 180℃ (350℉, Gas 4) for 20 minutes until well risen and golden on the top. Allow to cool for a few minutes then turn out onto a wire rack to cool completely.
I’m sending these red gooseberry cakes off to Sally at My Custard Pie who is hosting Simple and in Season this month on behalf of Ren Behan.
I’m also entering sharing them with Shaheen’s new event Vegetable Palette over at Allotment 2 Kitchen. This first theme is Summer Reds.
These summery little bites are easily portable. They’d make fantastic picnic fare, so I am sending them off to Four Seasons Food where the theme is El Fresco. Hosted by Lou of Eat Your Veg and Anneli of Delicieux.
I’m also filling up The Biscuit Barrel over at I’d Much Rather Bake Than … where the theme this month is In Season Fruits.