Gooseberry Cake with Almonds, White Wheat and Syrup

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Jul 29, 2016

Gooseberry cake

My grandmother’s and mother’s gooseberry bushes are filled with delicious gooseberries right now so I’ve gotten lots of gooseberries lately and what to do with them? Gooseberry cake of course! I read online that gooseberries are “in” on picture media such as Instagram because the berries don’t look good in pictures. I don’t know if I’d agree with that. I think they look very delicious in my pictures, but of course I did also add some icing sugar

The cake has a lovely texture because of the almond flour and a wonderful sourness which makes you able to have just one more piece.

The recipe is inspired by this cake, but I adjusted some of the ingredients to fit what and how much I had in my kitchen drawers. Furthermore, I added a gooseberry/elderflower syrup which is to be poured over the cake when it is out of the oven.
I used cane sugar instead of light brown sugar and golden caster sugar. I chose to blend it before use to make the grains to a finer consistency. You might not have to go through that step, but I’ve had some troubles with cane sugar that didn’t dissolve and thereby left crunch in the cakes.

Serves 8


  • 155 g cane sugar
  • 125 g butter, room temperature
  • 3 eggs, lightly beaten
  • 60 g white wheat wholemeal flour
  • 35 g all purpose flour
  • 55 g almonds, finely ground (I didn’t blanch the almonds, but you can if you want to)
  • 3/4 tsp baking powder
  • 350 g gooseberries (green or red, topped and tailed)


  • 300 g gooseberries (green or red, topped and tailed)
  • 2 tbsp concentrated elderflower cordial
  • 50 g sugar
  • 50 ml water


  • Gooseberries (fresh or frozen, green or red, topped and tailed)
  • Icing sugar


Preheat the oven to 190C and cover the bottom of a 20 cm springform tin with baking paper and grease the sides.

Take 4 tbsp sugar from the 155 g of sugar and save them for later. Beat the rest of the sugar with the butter light and fluffy. Pour the eggs in in three additions while you’re still beating. Beat until it is combined after each egg. If your batter starts to curdle, you can add 1 tbsp of the flour.

Mix white wheat, all purpose flour, ground almonds and baking powder in a bowl and sift it into the batter. Fold it in until fully combined. Pour the batter into your springform tin and smooth out the surface.

Now take the 4 tbsp sugar, pour them over the gooseberries and toss them around. Spread the gooseberries over your cake and bake it for approx. 30 minutes.

While the cake is baking, you can make the syrup: Pour your gooseberries, elderflower cordial, sugar and water into a small sauce pan and bring it to the boil. Let it simmer for 4-6 minutes if the berries are fresh, or 8-9 minutes if they are frozen. Pour the liquid through a sieve into a bowl and back in the sauce pan. Let it boil for about 5 minutes until it thickens. Then let it cool off.

Remove the cake from the oven. You can pour the syrup over the cake right away or wait until the cake has cooled off a little. I had to transport the cake and was in a bit of a hurry, so the cake had cooled off a little when I poured the syrup over it.

Then let the cake cool down completely before you decorate and serve it. It is good as it is, but you can also serve it with some whipped cream or sour cream with a dash of vanilla.

Gooseberry cake Gooseberry cake

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