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Gooseberry and yogurt cake recipe

Gooseberry and yogurt cake recipe

145 ratings

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  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 373 calories / serving
  • Freezable


  • 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

  • Energy

  • 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


  1. Heat the oven to gas mark 4, 180°C, 350°F.
  2. 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.
  3. 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.
  4. 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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