Simple to make, these little light cakes hold a tart surprise inside. They work best with red gooseberries for the colour contrast, but would be fine with green.
Sieve the dry ingredients, then stir in the sugar and chocolate.
200 g flour, 60 g ground almonds, 1 ½ tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 60 g white chocolate, 130 g golden caster sugar
Make a well in the centre and break in the eggs. Add the yogurt, cordial and butter and stir in until just incorporated.
3 large eggs, 50 g unsalted butter, 4 tbsp natural yoghurt, 2 tbsp elderflower cordial
Spoon into mini cupcake moulds filling to about 3/4. Push a gooseberry halfway into each one.
30 small gooseberries
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.
Notes
Depending on the size of your gooseberries, 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.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.