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Gooseberry and yogurt cake recipe
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Tart gooseberries make a delicious cake in this easy recipe to serve 6. It's perfect for a picnic and can be frozen for a grab-and-go treat, too! See method
Ingredients
- 75g cake margarine
- 75g natural yogurt
- 125g caster sugar
- 2 eggs
- 150g self-raising flour
- 25g butter
For the syrup
- 4 tbsp golden syrup
- 300g gooseberries
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1565kj
373kcal
19%
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Fat
15g
21%
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Saturates
5g
24%
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Sugars
36g
40%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 57.5g
Protein 5.7g
Fibre 3g
Method
- Heat the oven to gas mark 4, 180°C, 350°F.
- Butter a 20cm loose-bottomed cake tin. Beat together the margarine, yogurt, sugar and eggs until blended. Fold in the flour until smooth. Spoon the mix into the prepared cake tin and bake for 20 minutes.
- Melt the butter and golden syrup together. Add the gooseberries and mix well. Carefully pull the shelf out of the oven a little and quickly spoon over the gooseberry mix. Bake for a further 30 minutes, until golden.
- Remove and run a knife around edge to release the cake. Cool. Using a palette knife, release the cake from the base and transfer to a serving plate. For a picnic, simply leave in the tin.
See more Baking recipes