As a last hurrah for elderflowers and because together with gooseberries they are a match made in heaven, so I’ve made a cake that combines both of these lovely summer flavours.
For the sponge, you’ll need:
- 250g self raising flour
- 250g softened butter
- 225g caters sugar
- 4 large eggs, mixed together in a bowl
the filling needs:
- 350g gooseberries, gently cooked in a couple of tablespoons of water & about 50g of sugar, taste to make sure it’s sweet enough. tip the cooked gooseberrries into a sieve to let them drain
- 250g mascarpone
- 5 tbsp elderflower syrup or cordial
- icing sugar for dusting the finished cake.
Line the base of a 20cm loose-base cake tin with baking parchment, grease the sides of the tin & dust with flour.
Heat the oven to 180 C
Beat together the butter & sugar until it’s light and fluffy.
Gradually add the eggs, a small amount at a time & combine them together, I use a hand-held mixer. You can add a little flour if they start to curdle.
Gently fold in the flour with a metal spoon and tip the mixture into the cake-tins.
Cook until the cake is golden and very slightly shrinking away from the sides, stick a thin knife or skewer into the centre of the cake, if it comes out clean without any cake sticking to it, it’s done.
The cake takes 40 mins to cook in my oven, but check your cake after 30 mins and keep an eye on it.
Assembling the cake:
Mix the mascarpone with the elderflower syrup/cordial so you get a nice soft, spreading consistency. Once the cake is completely cooled, slice it in half so you have 2 cakes, spread the gooseberries over the cut side of one of the cakes, then spread the mascarpone on top of the fruit and place the cut side of the other cake over it.
Press it down gently so the mascarpone oozes fetchingly from the middle of the cake, then sieve icing sugar over the top of it.
Make a cup of tea, cut a slice of cake, put your feet up and enjoy it.