Gooseberry and elderflower cake
Grow Your Own Cake is the latest cookbook from gardener and experienced baker Holly Farrell, who loves to celebrate the season’s finest produce by creating marvellous baked creations in the kitchen, from tomatoes to beetroot and apples. Here is one of our favourite seasonal recipes for you to try at home.
Makes a two-layer cake
100-150g caster sugar
75g caster sugar
180g caster sugar
180g plain flour
90g unsalted butter, melted
8 tbsp elderflower syrup
Icing sugar, to dust
100ml double cream
4 tbsp elderflower syrup
1. For the compote, put the gooseberries and 100g of the sugar in a saucepan with a splash of water and bring to a simmer, stirring to dissolve the sugar. Cook over a medium-low heat until the fruit is soft, then push through a sieve into a bowl. Add more sugar to taste and leave
2. For the syrup, put the sugar and water in a small saucepan over a medium heat and stir to dissolve the sugar. Bring to the boil, and simmer for five minutes. Take the pan off the heat and add the elderflowers, stirring to coat them in a syrup and release their natural oils. Leave, covered, to infuse and cool for at least half an hour.
3. For the cake, pre-heat the oven to 180°C/350°F/Gas Mark 4. Whisk the eggs and sugar together (this should be done using a stand mixer or electric beaters for best effect) until a little mix trickled over the surface leaves a trail, and the mixture has at least doubled in volume. Sift in half the flour and fold in. Sift in the rest of the flour and fold in. Finally trickle the melted butter into the batter, folding as you go to minimise the loss of volume, and continue folding until everything is incorporated. Divide betweenthe two tins and bake for 25-30 minutes until golden, and firm to the touch. Do not open the oven door before 25 minutes have elapsed or the cake will sink. Remove from the oven and turn over on to a wire rack, but leave the tins over the top of the sponges for 10 minutes, then remove them. Once cool, drizzle each sponge with 4 tbsp elderflower syrup.
4. For the cream, whisk the cream and syrup together until stiff enough to spread.
Spread the compote and then the cream over one layer of sponge. Place the other sponge carefully on top and dust with icing sugar just before serving.
Grow Your Own Cake: Recipes From Pot to Plate by Holly Farrell, published by Frances Lincoln, is available to buy from all good book shops and from www.quartoknows.com, RRP £16.99.
LandLove readers can purchase Grow Your Own Cake for the special price of £14, with free p&p to UK mainland. To redeem simply call 01903 828 503, quoting ‘QPG410’. Offer expires 31st May 2016.