Well yesterday was another fun day. Picking plums, tomatoes and pears, digging potatoes and harvesting the last of the grapes. Planting leeks and winter field beans. Weeding and mulching down cleared spaces for the winter. But there’s loads more harvest to come and lots of visitors expected. On the gooseberry front here is Nancy’s gooseberry cake recipe. No photo as every time I go to take one the cake’s all been eaten! -Newsflash- September 1st late discovery last two lonely pieces made it to the camera…
Nancy’s Gooseberry Cake
5oz caster sugar
3 eggs lightly beaten
3+ tablespoons elderflower cordial
8 oz gooseberries
2 oz granulated sugar
7.5 oz flour
Preheat oven to, 180 degrees C. Grease and line the base of a 20cm loose-based cake tin. In a large bowl beat the butter and caster sugar together until light and fluffy. Gradually beat in the eggs and elderflower cordial. Add the flower.
Use a wooden spoon to carefully fold in ¾ of the gooseberries. Scrape the cake mixture into the prepared tin, smoothing the top. Toss the remaining gooseberries with the granulated sugar and pile on top of the cake mixture.
Cook for 45 minutes, covering loosely with foil if it starts to take on too much colour. Remove from the tin and dust with 2 teaspoons of caster sugar and allow to cool in tin before serving.
Enjoy your weekend!