Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Fresh gooseberries

Gooseberry and Elderflower Upside-down Cake
I was having dinner with cookery writer Rosie Stark the other evening and asked her what she would marry with elderflowers and she instantly lit up and said that gooseberries were perfection.
She then went on to talk about being upside down and how gooseberries were so wet and I thought the wine had gone to her head but, no, she came up with this great upside-down cake idea, and yes, the juice from the gooseberries will make the sponge bit sticky!
Serve with gooseberry yoghurt ice cream from our shop or make your own elderflower ice cream.

Ingredients
1 large head of elderflowers, whole
2 tbsp soft brown sugar
225g fresh gooseberries, topped and tailed and washed
2 eggs
125g caster sugar
125g self raising flour
125g butter, softened
Finely grated rind of 1 lemon.

Method
Preheat the oven 180C/ 350F/gas 4.
Grease a 20cm cake tin, line with greaseproof paper and grease again. Cover the bottom with the soft brown sugar, and then put on the prepared gooseberries.
To make the sponge, put the eggs, caster sugar, flour, butter and lemon rind into a mixing bowl and beat until light and fluffy.
Spoon over the gooseberries, smooth over and then bake for 30-35 minutes or until golden brown. Allow to cool slightly, turn out onto a plate, remove the flower head and serve.

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