I made this cake for our last Clandestine Cake Club. It was a bit of a battle because it turns out glacé icing and hot weather do not mix... I just managed to snap this picture before patches of my icing slid off!
This was a very popular cake with both my tame tribe of guinea pigs at work, and our cake clubbers. My friend Dave hailed it as 'best bundt yet'. It's a very soft cake with a lovely tang from the gooseberries. Because there's a mix of cake, fruit and icing (all with different flavours), there's a different sensation with every bite. A real summer favourite.
- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 250ml gooseberry yogurt (I used Rachel's)
- 1/2 tsp lemon extract
- 4 tbsp elderflower cordial
- 80g fresh gooseberries - chopped into quarters
- About 500g icing sugar
- More elderflower cordial - enough to make a thick icing
- Preheat the oven to gas 3/160 C
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inches - grease and dust with flour. The plainer the better really because of the fruit.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the lemon extract.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Pour the yoghurt into a jug and mix in 4 tbsp of the cordial.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour 1/3 of the mix into the tin.
- Layer about half of the gooseberries, avoiding the sides.
- Put another third of the mix into the tin, and add another layer of gooseberries.
- Add the final third of the mix.
- Note: They will not stay in a layer effect. This method just ensures even distribution and prevents them all sinking to the bottom. You could use gooseberry jam here instead.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake in the tin for about 15 minutes in a cool place. This cake is soft because of the fruit, so be careful...
- Remove from the tin.
When it's fully cool you can ice it. Mix the icing sugar with enough cordial to make a thick yet runny glaze. Either tip over and allow to dribble down the sides, or cover the entire thing.
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