Gooseberry and yogurt cake recipe

81 ratings Rate
  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 373 calories / serving
  • Freezable
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Gooseberry and yogurt cake HERO 66698a06 a8c0 4a78 8935 49ee3bb014fe 0 472x310

Heat the oven to Gas Mark 4,180°C, 350°F.

Butter a 20cm (8in) 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.

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  • Ingredients

  • 75g (3oz) cake margarine
  • 75g natural yogurt
  • 125g (4oz) unrefined caster sugar
  • 2 eggs
  • 25g butter
  • 4tbsp golden syrup
  • 300g (10oz) gooseberries (tinned or frozen are OK if out of season)
  • 150g (5oz) self-raising flour
  • Energy 1565kj 373kcal 19%
  • Fat 15g 21%
  • Saturates 5g 24%
  • Sugars 36g 40%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 57.5g Protein 5.7g Fibre 3g


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