Gooseberry and almond cake with lemon thyme syrup

Diana Henry’s gooseberry cake (Laura Edwards/PA)

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Nutrition Facts

Amount Per Serving

Calories 402 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 9g56%

Cholesterol 95mg32%

Sodium 28mg1%

Potassium 346mg10%

Carbohydrates 55g18%

Fiber 7g29%

Sugar 32g36%

Protein 7g14%

Vitamin A 788IU16%

Vitamin C 51mg62%

Calcium 91mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Gooseberry and almond cake with lemon thyme syrup

A summery cake, perfect for eating outdoors

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: British

Servings:

Calories: 402kcal

Author: Diana Henry

Equipment

20cm springform cake tin
Bowl
Pestle and mortar
Saucepan

Ingredients

For the cake

125 g unsalted butter softened, plus more for the tin
125 g caster sugar plus 5tbsp extra
3 large eggs at room temperature, lightly beaten
75 g plain flour sifted
2 tsp chopped lemon thyme leaves
1 lemon unwaxed, finely grated zest
75 g ground almonds (preferably freshly ground)
3/4 tsp baking powder
350 g gooseberries topped and tailed

For the syrup

4 tbsp granulated sugar
2 large lemons juice
2 tsp lemon thyme leaves

For the poached gooseberries (optional)

75 g granulated sugar
2 lemon thyme sprigs
500 g gooseberries topped and tailed

To serve

thyme flowers if you can find any
icing sugar to dust (optional)
sweetened crème fraîche or whipped cream

Method

Preheat the oven to 190°C/375°F/gas mark 5. Butter a 20cm springform cake tin and line the base with baking parchment.
Beat the butter and the 125g of caster sugar until pale and fluffy. Add the eggs a little at a time, beating well after each addition. If the mixture starts to curdle, add one tablespoon of the flour. Put the lemon thyme leaves in a mortar with the lemon zest and pound together to release the fragrance. Add to the batter and briefly mix.
Fold in the rest of the flour, the almonds and the baking powder, using a large metal spoon. Scrape into the tin. Toss the gooseberries with the remaining five tablespoons of caster sugar and spread over the top. Bake for 30 minutes. The cake is ready when a skewer inserted into the centre comes out clean.
To make the syrup, quickly heat the granulated sugar, lemon juice and lemon thyme leaves in a saucepan, stirring to help the sugar dissolve. Pierce the cake all over with a skewer while it is still warm and slowly pour the syrup into it. Leave to cool a little, then carefully remove from the tin and put on a serving plate.
Meanwhile, make the poached gooseberries. Heat 175ml of water, the granulated sugar and lemon thyme together in a saucepan, stirring until the sugar has dissolved. Add the gooseberries and cook over a medium heat for four minutes, or until the fruit is soft but not collapsing (most of the berries should still hold their shape). Leave to cool.
Any thyme flowers you have will look lovely on top of the cake. You can leave it as it is, or dust lightly with icing sugar just before serving, with sweetened crème fraîche or whipped cream and the poached gooseberries on the side.

Nutrition