This combination is a classic natural partnership of flavours; tangy and juicy gooseberry with the moist sweet floral cake is bliss!

Serves 12-14

225g softened butter , plus extra for the tin

225g caster sugar

4 large eggs

225g self-raising flour

grated zest and juice 1 orange

225g gooseberries, topped and tailed

2 elderflower heads, flowers only (if possible)

70g sugar for sprinkling over cake and macerating gooseberries

Method

Preheat oven to 180C and grease and line round cake 20cm diameter.

Top and tail the gooseberries by simply removing the green and brown stalks from each end of the berry. Place them in a bowl along with one and half tablespoons of sugar which is reserved for sprinkling over the cake and juice of half a orange.  Add the elderflower leaves and toss to combine.  Let sit for 5-10 minutes to macerate.

Cream butter and sugar until light and creamy; add eggs one at a time beating well after each addition.

Add the sifted dry ingredients and fold gently through. Spoon into prepared cake tin and sprinkle over the gooseberries along with the flowers, sugar and juice. 

Bake in preheated oven for 35- 40 minutes or until the cake has risen, and a skewer comes out clean. To finish sprinkle over remaining 50g sugar and cool for 10 minutes before removing from tin and cooling on rack.

This cake can be eaten hot or cold.