Recipe: Gooseberry, Ginger and Almond Cake

Gooseberries are one of the great treasures of Litha. Their sharp, lip-puckering tang brings brightness to Summer baking, especially when paired with warmth and richness. This gooseberry, ginger and almond cake balances sharp fruit, spicy heat and a soft, pudding-like crumb from the almonds. It is simple, comforting and lovely served with yoghurt or a spoon of compote.

Ingredients

For the cake

• 130g gooseberries topped and tailed

• 120g butter

• 120g caster sugar

• 2 free range eggs

• 50g ground almonds

• 70g self raising flour

• 1/2 tsp baking powder

• 1 stem ginger ball finely chopped

• 2 tbsp stem ginger syrup

For the topping

• 1 tbsp demerara sugar

Method

1. Preheat the oven to 160°C fan and grease and line a 20 cm tin. Cream the butter and sugar for about five minutes until pale and fluffy. Add the stem ginger syrup and the finely chopped stem ginger and beat briefly to combine.

2. Add the eggs one at a time with a little flour. Fold in the remaining flour, baking powder and ground almonds. Stir through two-thirds of the gooseberries. Pour the mixture into the tin and level the top. Scatter the remaining gooseberries across the surface and press them in lightly. Sprinkle with demerara sugar.

3. Bake for 45 to 50 minutes until a skewer inserted in the centre comes out clean. Cool slightly, then serve with yoghurt or a quick gooseberry compote made by gently simmering 150g gooseberries with 2 tbsp of ginger syrup.

A Seasonal Note

This cake belongs to Litha, when bright fruits and long days invite bakes that balance sharpness and sweetness. Gooseberries are at their best now, carrying the energy of midsummer in every burst. Ginger and almond add warmth and comfort, creating a cake that feels perfectly attuned to the soft heat of the season.