Drizzle over the Gooseberry and Elderflower Tower Cakes. Then dust granulated sugar inside and shake it around to coat. To make the gooseberry, lime and elderflower cakes first preheat the oven to 175°C/350°F/Gas Mark 4. Take the pan off the heat and add the elderflower blooms. Gradually add the eggs, one at a time, then gently fold in … If the mixture starts to curdle, add a tablespoon of flour. Stir in the gooseberries, then spoon into the tin and level the surface. 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. I spend far more time at the kitchen sink than I’d like. It doesn’t require many cooking implements so washing up is kept to a minimum. In theory, this is the best time of year for bumper crops of Gooseberries…..in practice our chickens have taken a serious shine to the fruit and have demolished the crop & every leaf on the bush!!! ! Beat thoroughly with an electric whisk until creamy and smooth. To make the elderflower icing, sift the icing sugar into a bowl. To make this Gooseberry Elderflower Olive Oil cake, preheat the oven to 350 degrees F/ 180 degreees C. Use a 9 inch springform pan. Bake for 35 mins until a skewer inserted into the cake comes out clean. Gooseberry, pear and elderflower crumble Pudding & Cake Serves 4 1h This seasonal crumble can also be made with apples instead of pears. Line the base of a 22cm round Preheat the oven to 150C/300F/Gas 2. 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. A slice of the cake on its own with a cup of tea is also delicious. 1 Heat the oven to 170C/Fan 150/325F. Allow the syrup to cool. Perfect for an "Afternoon High Tea" outing but you may be mistakenly put on the menu! Line the bottom of the pan with a parchment round. The flavour is further enhanced by the use of elderflower as gooseberries and elderflowers are … You can use any fruit that will happily crystallise and make jam. Cook on a high heat until the sugar has dissolved and the fruit is soft. Brush a bun or muffin tin with melted butter. A simple sponge recipe is all you need and since it’s something I learnt at school, I always use oz instead of grams. or imagine wearing this on a warm spring day swanning around in pretty dresses. Put the butter, caster sugar, flour, eggs and orange zest in a bowl. Put the gooseberries in a 1.2 litre (2pt) ovenproof dish sprinkle over the sugar. A perfect jam for baked goods, and delicious served over creamy vanilla ice cream! Green Gooseberry and Elderflower Compote. Homemade elderflower cordial would be good if you've got a bottle, but shop bought is fine to use too. Floral and light, it makes for the perfect al fresco dessert or show stopper cake for afternoon tea. Its creamy, powdery & sweet, likened to say elderflower cordial and gooseberry cake dusted with suger and cream, that kind if cake sweetness. Check our Cooking with Jam recipe series for our "Gooseberry, Elderflower & Gin Cocktail" and "Botanical Allure Elderflower & Green Tea Mocktail" recipes. Whipped cream flavoured with elderflower cordial or with a sweet muscat wine is lovely on the side. Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. Gooseberry and Elderflower Crumble. You might also like our gooseberry streusel cake, which has a gorgeous elderflower syrup, to create a properly seasonal treat. It’s a wonderfully simple cake and easy to scale up or down. Serves 6-8. First top and tail the gooseberries. Beat thoroughly with an electric whisk until creamy and smooth. 10. Grease each muffin mould lightly with the sunflower oil. Break the marzipan into chunks and pulse briefly in a food processor (too much and it will become oily). Remove from the oven and leave to cool in the tin. Half the weight of the flour in sugar and the same of … Add the eggs a little at a time, beating well after each addition. 9. Beat the butter and 125g sugar until pale and fluffy. This is a beautifully moist gooseberry cake – and it’s best served warm. Stir in the gooseberries, then spoon into the tin and level the surface. Cut into squares. It’s the same weight of flour and fruit, in this case gooseberries. SERVES 6–8 FOR THE CAKE 2 medium courgettes Finely grated zest of 1 lime 150g golden caster sugar 8. You need just one large saucepan to prepare the batter. Preheat the oven to 190°C/gas 5. Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. Gooseberry & Elderflower Chantilly Cream Sponge Cake. When cool, strain the syrup through a sieve into a jug or bowl. Gooseberries are in season June and July – make sure you make the most of this seasonal fruit with gorgeous dessert recipes like this gooseberry fool or a showstopper gooseberry and elderflower pavlova. Leave until cold before peeling off the baking paper. Taste your gooseberries before adding the sugar; if they're not too sharp use less sugar. Heat the oven to 190C, 170C fan oven, 375F, gas 5. 100g gooseberries, washed, topped and tailed 225g butter 225g ground almonds 2tsp baking powder 4tbsp honey 3 eggs 2 tbsp elderflower cordial zest of one lemon. 7th July 2018 8th July 2018 by Colin Neville. Put the gooseberries, sugar and cordial in a saucepan. Baking • Sweet. Gooseberry and honey cake. Bake for 35 mins until a skewer inserted into the 600ml (1 pint) cold water. Mar 20, 2019 - Explore mary cooney's board "gooseberry and elderflower recipes" on Pinterest. This honey gooseberry upside-down cake is a really simple one to make. Use fruity olive oil to coat the bottom and sides of the pan. Pour into the cake tin and bake for 45–50 minutes, until a skewer comes out clean. The ‘dimples’ appear when the gooseberries slightly sink during cooking. 450g (1lb) sugar. I made my jam and syrup but you can easily buy both instead. Gooseberry and elderflower is an early summer switch away from apple. 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. Gooseberry Elderflower Olive Oil Cake. Gooseberry and elderflower upside-down cake recipe. The flavour of the elderflower blooms will diffuse into the syrup. A gelatine based cheesecake could be transported still in the springform tin in which it was made, and the sides removed when ready to … 2 or 3 elderflower heads. Make the most of the British summer larder in this comforting cake, finished with a sweet and subtly floral elderflower drizzle. Gooseberry and almond cake Credit: Photo: © Peter Cassidy 2009 Couldn't be easier. 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. The gooseberry and rhubarb: these two culinary stalwarts, as well as the White Rose, should be on the Yorkshire flag, I reckon. Honey Gooseberry Upside-Down Cake. Turn the cakes upside down on a wire rack and remove the tines. Note: If you are serving the cake on its own, only pour half the syrup over it. 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. Tip the gooseberries into a large saucepan or preserving pan with 300ml water. A simple traybake sponge is my recipe of choice today. Sandwich the two cakes together with the gooseberry curd, taking care to leave the baked side up on top for the icing. Preheat the oven to 180°C/Gas 4. That’s always a big plus for me. Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée. Add the eggs one at a time giving a quick pulse after each addition. Cheesecake is a great make-ahead dessert, meaning less stress when dinner guests arrive. Using frozen gooseberries (picked from Wester Hardmuir) and elderflower cordial are my choices for this seasonal sponge, and these it seems are a popular combination for all manner of cakes and puddings. Method – To make the Muscat Syrup into Gooseberry and Elderflower Sorbet Equipment: 20cm cake tin. 900g (2lb) green gooseberries. Although it isn't gooseberry season anymore, I thought I would publish this recipe now because it works equally well with cranberries or blueberries instead. 2 Line the base and sides of the tin with baking parchment. Elderflower drizzle cake with gooseberry and almond. 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