Homemade elderflower cordial
Fragrant and refreshing, springtime elderflower cordial is easy to make. Mix with sparkling water to create elderflower pressé, or add to wine, prosecco or champagne to start a party in style
Gooseberry coconut cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 12 slices
Skip to ingredients
- 200g unsalted buttervery soft, plus extra for greasing
- 200g golden caster sugar
- 100g desiccated coconut
- 225g self-raising flour
- 1 tsp baking powder
- 100g coconut yogurt(we used Rachel's), plus more to serve (optional)
- 4 large eggs
- 350g medium gooseberrytopped and tailed
For the coconut topping
- 25g desiccated coconut
- 1 tbsp golden caster sugar
- 1 tbsp buttermelted
Nutrition: per slice
- kcal376
- fat24g
- saturates16g
- carbs36g
- sugars23g
- fibre4g
- protein5g
- salt0.6g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round tin and line the base and sides with baking parchment. Put all the cake ingredients, except the gooseberries, in a large bowl with ½ tsp salt, then use electric beaters to mix everything to a smooth, thick cake batter – try not to overbeat once it’s come together. Fold in three-quarters of the gooseberries, spoon into the tin and level the top.
step 2
Poke the rest of the gooseberries into the top of the cake and bake for 1 hr. As it bakes, mix together the coconut, sugar and melted butter for the topping. After 1 hr, quickly whip the cake from the oven, scatter over the topping and continue baking for 15-20 mins, or until the cake is golden and risen, and a skewer inserted into the middle comes out clean. Will keep for 2 days in an airtight container.
