A love making cakes and in June, when the gooseberries are out, this cake from Diana Henry “How to Eat a Peach” cook book is one of my favourites . We have loads of gooseberry bushes in our garden but you have to be careful because the bushes have huge spikes, so it feels like a real challenge when you are hunting for your fruit !
To make most of my cakes I use a Magi Mix. I just chuck everything in and it mixes it up. My Magi Mix is one of the things I use daily and wouldn’t be without in the kitchen.
- Preheat oven to 190°c and line a loose bottom cake tin with baking paper.
- Beat the the butter and sugar together until pale and fluffy.
- Add the eggs beating well after each one
- Slowly add the flour
- Bash the thyme in a mortar to release the fragrance then add to the mix .
- Add the ground almonds and the baking powder
- Toss the gooseberries in a little sugar
- Empty the mix in to the cake tin and then add the gooseberries on top
- Bake for 30mins
- Heat the granulated sugar, lemon juice and thyme until the sugar has dissolved.
- Pierce the cake with askew all over and pour the syrup on top so it sinks into the cake .
- serve with some cream fraiche, yogurt or cream
- 350g Gooseberries , topped and tailed
- 125g unsalted butter
- 125g Caster sugar
- 3 eggs
- 75g plan flour
- 2 teaspoons of chopped lemon thyme
- Grated zest of 1 unwaxed lemon
- 75g ground almonds
- 3/4 teaspoon baking powder
- 4 tablespoons of granulated sugar
- Juice of 1 lemon
- 2 teaspoons of thyme leaves