Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup elderflower cordial
- 1 cup fresh gooseberries, washed and halved
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk and elderflower cordial, until the batter is smooth.
6. Fold in the gooseberries gently.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 45g
Protein: 4g
Sodium: 200mg
Sugar: 30g
Substitutions for ingredients:
- You can use any other type of fruit instead of gooseberries, such as blueberries or raspberries.
- If you don't have elderflower cordial, you can substitute with lemon juice.
Variations:
- You can add a tablespoon of lemon zest to the batter for extra flavor.
- You can make a glaze with powdered sugar and elderflower cordial to drizzle over the cake.
Tips and tricks:
- Be gentle when folding in the gooseberries to avoid crushing them.
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place a slice of cake in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar and garnish with fresh gooseberries and elderflower blossoms.
Garnishes:
Fresh gooseberries, elderflower blossoms, powdered sugar.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, whipped cream, or vanilla ice cream.
Troubleshooting advice:
- If the cake is not rising properly, make sure your baking powder and baking soda are fresh and not expired.
- If the cake is too dry, you may have overbaked it. Check the cake 5-10 minutes before the recommended baking time.
- If the cake is too moist, you may have added too much liquid to the batter.
Food safety advice:
Make sure to wash the gooseberries thoroughly before using them in the recipe.
Food history:
Gooseberries have been cultivated in Europe for over 500 years and were a popular fruit in medieval times. Elderflower has been used in traditional medicine for centuries and is believed to have anti-inflammatory and antioxidant properties.
Flavor profiles:
The cake has a light and fluffy texture with a sweet and tangy flavor from the gooseberries and a floral note from the elderflower.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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Region: British