Wiltshire Whitsun Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
gooseberries
|
* |
| ½ | pound |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | large |
eggs
|
|
| 6 | ounces |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
gooseberries
|
* |
| 226.8 | g |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 173.4 | ml/g |
butter
|
|
Directions
Top and tail the gooseberries into a mixing bowl.
Add the finely chopped leaves or the florets of elderflower carefully stripped from the stalk, and stir to mix with the fruit.
Sift the flour and baking powder into a separate bowl.
Cut then rub in the butter. Stir in the muscovado sugar then the lightly beaten eggs.
Finally, stir in the gooseberries and their flavourings.
Grease the base of an 8-inch spring-clip cake tin, line and grease again.
Turn the cake mixture into it and mound it up in the middle.
Bake at 350℉ (180℃). for about 1½ hours.
Unlike most cakes, this one does not come away from the sides of the tin when it is cooked.
Cool for a few minutes before unmoulding.
Sprinkle with demerara sugar and decorate with fresh elder blossom or sweet geranium or melissa leaves, and serve the deliciously moist cake while it is still warm - as a pudding, with plenty of cream.
