Gooseberry and yogurt cake

Gooseberry and yogurt cake recipe

81 ratings

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


  • 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

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 (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.
  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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