Gooseberry and coconut cake
A delicious and moist fruit cake made with succulent gooseberries and sweet coconut for the taste of Spring
Servings: 8
Ingredients
- 125 g 4½oz butter
- 125 g 4½oz caster sugar,
- 3 large eggs
- 75 g 2¾oz plain flour
- 75 g 2¾oz dessicated coconut
- ¾ tsp baking powder
- 350 g 12oz gooseberries
- 5 tbsp caster sugar
- 35 g 1¼oz flaked almonds
- icing sugar for dusting
Instructions
- Top and tail the gooseberries and mix with the 5 tbsp sugar.
- Preheat the oven to 190°C, 375°F, gas mark 5
- Grease an 8" cake tinCream together the butter and sugar until fluffy
- Add the eggs and mix until smooth
- Mix in the flour, baking powder and dessicated coconut
- Spoon the mixture into the cake tinTop with the gooseberry and sugar mixture
- Bake for twenty minutes
- Sprinkle over the flaked almonds and bake for ten minutes
- Leave to cool
- Remove from tin and sprinkle with icing sugar
Notes
A delicious sponge cake with the tartness of gooseberries and the sweetness of coconut making a fabulous tea time treat