Friday, 1 July 2011
Gooseberry Crumble Cake
This cake isn't very pretty - it's not as deep as I would have liked and the top buckled where the gooseberries collapsed - but it was certainly very tasty! It's an amalgamation of a couple of recipes and my own ideas for flavouring the gooseberries and crumble topping. The sponge cake base comes from this Rachel Allen recipe; the only change I made was to use elderflower cordial instead of milk, in the batter mix. I baked it in a 9"(23cm) diameter springform tin, but I think it would have been better in an 8"(20cm) tin.
For the fruit layer, I mixed 340g (roughly 12oz) fruit with 2 teaspoons cornflour, 1 tablespoon caster sugar and 2 tablespoons eldeflower cordial. This was spread on the uncooked sponge mix base.
The cake took about an hour to bake at 180C - it was difficult to tell if it had cooked properly as the top was fluid from the hot fruit, so didn't feel firm, and a toothpick picked up moisture from the fruit.
The only disappointment was that I couldn't taste the elderflower cordial - I had used some in the gooseberry crumble I'd made the day before, with much better results. I think it was just too dilute in this cake. The cocoa and cinnamon in the crumble added just a hint of extra flavour, and the gooseberries were still wonderfully sharp. The crisp crumble topping was a good contrast to the soft sponge and moist fruit layer. This was delicious eaten warm as a dessert with vanilla yogurt or creme fraiche, or on it's own as a cake when it had cooled fully. I stored it in the fridge, but let it come up to room temperature before eating.