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Gooseberry and yogurt cake recipe

148 ratings

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

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

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

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

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