Also use as an alternate jam in our cheesecake and upside-down cake recipes. Bake for 35 mins until a skewer inserted into the Preheat the oven to 150C/300F/Gas 2. Heat the oven to 190C, 170C fan oven, 375F, gas 5. I made my jam and syrup but you can easily buy both instead. You need just one large saucepan to prepare the batter. Use fruity olive oil to coat the bottom and sides of the pan. Whipped cream flavoured with elderflower cordial or with a sweet muscat wine is lovely on the side. Method – To make the Muscat Syrup into Gooseberry and Elderflower Sorbet A slice of the cake on its own with a cup of tea is also delicious. Make the most of the British summer larder in this comforting cake, finished with a sweet and subtly floral elderflower drizzle. Preheat the oven to 180°C/350°F/gas mark 4, and grease and line two 23cm/9 inch round cake tins. This honey gooseberry upside-down cake is a really simple one to make. Homemade elderflower cordial would be good if you've got a bottle, but shop bought is fine to use too. Gradually add the eggs, one at a time, then gently fold in … Gooseberry compote is easy to make and is a refreshing change from other summer fruits and they are now enjoying something of a rival and appearing more frequently on supermarket shelves. Leave until cold before peeling off the baking paper. The flavour is further enhanced by the use of elderflower as gooseberries and elderflowers are … or imagine wearing this on a warm spring day swanning around in pretty dresses. Beat thoroughly with an electric whisk until creamy and smooth. A simple traybake sponge is my recipe of choice today. Cheesecake is a great make-ahead dessert, meaning less stress when dinner guests arrive. A perfect jam for baked goods, and delicious served over creamy vanilla ice cream! I spend far more time at the kitchen sink than I’d like. SERVES 6–8 FOR THE CAKE 2 medium courgettes Finely grated zest of 1 lime 150g golden caster sugar Perfect for an "Afternoon High Tea" outing but you may be mistakenly put on the menu! Drizzle over the Beat the butter and 125g sugar until pale and fluffy. 2 Line the base and sides of the tin with baking parchment. Remove from the oven and leave to cool in the tin. Preheat the oven to 190°C/gas 5. Half the weight of the flour in sugar and the same of … First top and tail the gooseberries. Beat thoroughly with an electric whisk until creamy and smooth. Sandwich the two cakes together with the gooseberry curd, taking care to leave the baked side up on top for the icing. Note: If you are serving the cake on its own, only pour half the syrup over it. Green Gooseberry and Elderflower Compote. Stir in the gooseberries, then spoon into the tin and level the surface. Gooseberry Elderflower Olive Oil Cake. Gooseberry and Elderflower Tower Cakes. Taste your gooseberries before adding the sugar; if they're not too sharp use less sugar. A simple sponge recipe is all you need and since it’s something I learnt at school, I always use oz instead of grams. Gooseberry and honey cake. Allow the syrup to cool. Put the butter, caster sugar, flour, eggs and orange zest in a bowl. Add the eggs a little at a time, beating well after each addition. When cool, strain the syrup through a sieve into a jug or bowl. Turn the cakes upside down on a wire rack and remove the tines. Serves 6-8. Cut into squares. Stir in the gooseberries, then spoon into the tin and level the surface. Line the bottom of the pan with a parchment round. Make a few holes in the warm cake with a skewer, then gently pour the elderflower cordial slowly over the cake, allowing it time to seep in. If the mixture starts to curdle, add a tablespoon of flour. Add the eggs one at a time giving a quick pulse after each addition. To make this Gooseberry Elderflower Olive Oil cake, preheat the oven to 350 degrees F/ 180 degreees C. Use a 9 inch springform pan. Elderflower drizzle cake with gooseberry and almond. After looking at several very different recipes, I chose a Mary Berry recipe (from her book 'Ultimate Cake Book') for a set gooseberry and elderflower cheesecake using gelatine. Mar 20, 2019 - Explore mary cooney's board "gooseberry and elderflower recipes" on Pinterest. 1 Heat the oven to 170C/Fan 150/325F. The ‘dimples’ appear when the gooseberries slightly sink during cooking. The rest is history: I poached the gooseberries very briefly in a little elderflower cordial with a splash of white wine and strained them, then reduced the liquor. Tip the gooseberries into a large saucepan or preserving pan with 300ml water. Put the gooseberries in a 1.2 litre (2pt) ovenproof dish sprinkle over the sugar. To make the elderflower icing, sift the icing sugar into a bowl. 9. Gooseberry and elderflower is an early summer switch away from apple. 600ml (1 pint) cold water. Take the pan off the heat and add the elderflower blooms. It’s a wonderfully simple cake and easy to scale up or down. 900g (2lb) green gooseberries. This gooseberry and elderflower meringue pie is a wonderful twist on lemon meringue pie and is a great dessert to make when gooseberries are in season. Brush a bun or muffin tin with melted butter. Gooseberry and Elderflower Crumble. 8. A gelatine based cheesecake could be transported still in the springform tin in which it was made, and the sides removed when ready to … Bake for 35 mins until a skewer inserted into the cake comes out clean. 7th July 2018 8th July 2018 by Colin Neville. To make the gooseberry, lime and elderflower cakes first preheat the oven to 175°C/350°F/Gas Mark 4. Gooseberry and elderflower upside-down cake recipe. Gooseberry & Elderflower Chantilly Cream Sponge Cake. Honey Gooseberry Upside-Down Cake. 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