Gooseberry and Elderflower Crumble Cake

comments (3) June 8th, 2008

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Ingredients:
1-3/4 cups gooseberries, topped and tailed
3/4 cup superfine sugar
2 Tbs. elderflower syrup
1-1/4 cups flour, sifted
2/3 cup ground almonds
1 tsp. baking powder
1 stick butter, chilled and diced
1 large egg, beaten
Confectioners’ sugar

6 servings

Aromatic elderflower syrup is available from Mushrooms and More (914-682-7288) or from Boba Tea Direct. As a substitute, you can use a dessert wine such as Muscat de Beaumes de Venise or Sauternes.

Preheat the oven to 350°F. Butter an 8-inch springform pan.

In a saucepan, cook the gooseberries with 2 Tbs. of the superfine sugar and the elderflower syrup for 8 to 10 minutes, or until tender. Drain, reserving the liquid.

Pour the reserved juices into a small saucepan and bring them to a boil. Reduce the juices to about half, then pour them over the fruit and leave to cool.

Place the flour, almonds, baking powder, and remaining superfine sugar into the bowl of a food processor and process briefly. Add the butter and process until the mixture resembles breadcrumbs. With the machine running, add the egg. Process until the dough just comes together.

Using a piece of waxed paper, press two-thirds of the mixture into the pan, pushing it a little way up the sides. With a slotted spoon, distribute the gooseberries over the base, then sprinkle the remaining cake mixture over the top, like a crumble or streusel topping.

Bake for about an hour, or until golden brown. Remove the cake and let it rest for about 15 minutes. Carefully remove it from the pan. Serve warm or cold, dusted with confectioners’ sugar.

Recipe by Sue Lawrence
October 2000
from issue #29

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posted in: berries, dessert

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