gooseberry, spelt & almond cake

guys, are you ready for yet another cake adventure? gooseberries! the ultimate berry, if you ask me. because they’re so fickle and rare. well, sour, too. but i promise, when baked into a cake, they’re just a little tart, but sweet and tantalising, mostly. 
cake aside, my mind probably went just a little bit blank… the cause? lots of work and a week of proper, official summer vacation ahead. as of friday, i will be away in ticino, enjoying the south of switzerland, dolce far niente, italian food (i’m planning on eating loads of tomatoes, pasta and polenta), by the lake, in milano… you get the picture. just pure vacay bliss! can’t wait to share more with you once i’m back.
gooseberry, spelt & almond cake
recipe by diana henry
in deutsch auf si style


125 g (4½ oz) butter
125 g (4½ oz) caster sugar, plus 5 tbsp
3 large eggs, beaten
50 g spelt flour
25 g (2¾ oz) plain flour, sifted
75 g (2¾ oz) ground almonds
1 tsp baking powder
1 pinch salt
350 g (12 oz) gooseberries
35 g (1¼ oz) flaked almonds
icing sugar for dusting


eat the butter and 125g of the sugar until pale and fluffy. add the eggs a little at a time, beating well after each addition. fold in the flour, plus the ground almonds, baking powder and salt, and scrape into a buttered 20 cm (8 in) spring-form cake tin. toss the gooseberries with the 5 tbsp caster sugar and spread them over the top of the cake. Put in an oven preheated to 190° c /  375° f and bake for 20 minutes. sprinkle on the almonds and return to the oven for a further 10 minutes. the cake is ready when a skewer inserted into the centre comes out clean. leave the cake to cool in the tin, then carefully remove the ring and the base. dust with icing sugar before serving with crème fraîche or whipped cream.
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