This is a fantastic treat which uses up all those lovely ripe gooseberries waiting to be eaten!
This recipe is taken from the Times Magazine.
Makes 12 small cakes
150g Green gooseberries, topped and tailed
50g caster sugar
170g butter
250g icing sugar
135g ground almonds
60g plain flour
5 medium egg whites
2 tbsp undiluted elderflower cordial
- Heat oven to 180c and grease a nonstick 12 hole muffin tin.
- Put the gooseberries and sugar un a pan with 2 tsp of water. Bring to a bubble and simmer gently for approx 5 mins, until softened and just popping open. Drain liquid and put fruit to one side.
- Melt the butter in a pan.
- Put the icing sugar, almonds and flour in a bowl and mix. Stir in the egg whites and beat vigorously for 10 seconds. Pour on the melted butter and beat everything together untl thoroughly combined and is a smooth batter.
- Divide the mixture between the muffin holes and put in 3 or 4 gooseberries. Bake for 20 mins. Once golden brown around the edges and still slightly unset in middle remove from oven and brush 2 – 3 times with the elderflower cordial. Leave to cool for a few minutes in the tin then remove.