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