Preheat the oven to 180°C/Gas 4. Mar 20, 2019 - Explore mary cooney's board "gooseberry and elderflower recipes" on Pinterest. It’s a wonderfully simple cake and easy to scale up or down. Method – To make the Muscat Syrup into Gooseberry and Elderflower Sorbet Make a few holes in the warm cake with a skewer, then gently pour the elderflower cordial slowly over the cake, allowing it time to seep in. A simple sponge recipe is all you need and since it’s something I learnt at school, I always use oz instead of grams. A slice of the cake on its own with a cup of tea is also delicious. 9. This honey gooseberry upside-down cake is a really simple one to make. 600ml (1 pint) cold water. A gelatine based cheesecake could be transported still in the springform tin in which it was made, and the sides removed when ready to … 2 Line the base and sides of the tin with baking parchment. Grease each muffin mould lightly with the sunflower oil. Equipment: 20cm cake tin. Floral and light, it makes for the perfect al fresco dessert or show stopper cake for afternoon tea. Put the gooseberries, sugar and cordial in a saucepan. 900g (2lb) green gooseberries. I spend far more time at the kitchen sink than I’d like. Preheat the oven to 180°C/350°F/gas mark 4, and grease and line two 23cm/9 inch round cake tins. Featured on the front cover of our Summer ’18 magazine, this Courgette, Gooseberry & Elderflower Layer Cake is a taste of the summer! The gooseberry and rhubarb: these two culinary stalwarts, as well as the White Rose, should be on the Yorkshire flag, I reckon. Elderflower drizzle cake with gooseberry and almond. Bake for 35 mins until a skewer inserted into the cake comes out clean. To make this Gooseberry Elderflower Olive Oil cake, preheat the oven to 350 degrees F/ 180 degreees C. Use a 9 inch springform pan. Gradually add the eggs, one at a time, then gently fold in … Also use as an alternate jam in our cheesecake and upside-down cake recipes. Beat thoroughly with an electric whisk until creamy and smooth. Gooseberry and honey cake. When cool, strain the syrup through a sieve into a jug or bowl. Bake for 35 mins until a skewer inserted into the Add the eggs a little at a time, beating well after each addition. Put the butter, caster sugar, flour, eggs and orange zest in a bowl. This is a beautifully moist gooseberry cake – and it’s best served warm. SERVES 6–8 FOR THE CAKE 2 medium courgettes Finely grated zest of 1 lime 150g golden caster sugar The ‘dimples’ appear when the gooseberries slightly sink during cooking. Although it isn't gooseberry season anymore, I thought I would publish this recipe now because it works equally well with cranberries or blueberries instead. Half the weight of the flour in sugar and the same of … Pour into the cake tin and bake for 45–50 minutes, until a skewer comes out clean. Stir in the gooseberries, then spoon into the tin and level the surface. 450g (1lb) sugar. Note: If you are serving the cake on its own, only pour half the syrup over it. Heat the oven to 190C, 170C fan oven, 375F, gas 5. 8. Brush a bun or muffin tin with melted butter. Gooseberry and Elderflower Tower Cakes. 7th July 2018 8th July 2018 by Colin Neville. Make the most of the British summer larder in this comforting cake, finished with a sweet and subtly floral elderflower drizzle. Line the base of a 22cm round Gooseberry and elderflower upside-down cake recipe. Stir in the gooseberries, then spoon into the tin and level the surface. Green Gooseberry and Elderflower Compote. Gooseberry and elderflower is an early summer switch away from apple. This gooseberry and elderflower meringue pie is a wonderful twist on lemon meringue pie and is a great dessert to make when gooseberries are in season. Beat the butter and 125g sugar until pale and fluffy. Preheat the oven to 190°C/gas 5. After looking at several very different recipes, I chose a Mary Berry recipe (from her book 'Ultimate Cake Book') for a set gooseberry and elderflower cheesecake using gelatine. 10. The flavour of the elderflower blooms will diffuse into the syrup. You need just one large saucepan to prepare the batter. You can use any fruit that will happily crystallise and make jam. Beat thoroughly with an electric whisk until creamy and smooth. Taste your gooseberries before adding the sugar; if they're not too sharp use less sugar. ! Add the eggs one at a time giving a quick pulse after each addition. Cook on a high heat until the sugar has dissolved and the fruit is soft. Gooseberry and Elderflower Crumble. That’s always a big plus for me. Perfect for an "Afternoon High Tea" outing but you may be mistakenly put on the menu! Check our Cooking with Jam recipe series for our "Gooseberry, Elderflower & Gin Cocktail" and "Botanical Allure Elderflower & Green Tea Mocktail" recipes. 2 or 3 elderflower heads. Remove from the oven and leave to cool in the tin. I made my jam and syrup but you can easily buy both instead. Allow the syrup to cool. Whipped cream flavoured with elderflower cordial or with a sweet muscat wine is lovely on the side. Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. Preheat the oven to 150C/300F/Gas 2. Gooseberry and almond cake Credit: Photo: © Peter Cassidy 2009 Couldn't be easier. Baking • Sweet. Put the gooseberries in a 1.2 litre (2pt) ovenproof dish sprinkle over the sugar. Cut into squares. Drizzle over the Gooseberry, pear and elderflower crumble Pudding & Cake Serves 4 1h This seasonal crumble can also be made with apples instead of pears. To make the elderflower icing, sift the icing sugar into a bowl. Gooseberries are in season June and July – make sure you make the most of this seasonal fruit with gorgeous dessert recipes like this gooseberry fool or a showstopper gooseberry and elderflower pavlova. In theory, this is the best time of year for bumper crops of Gooseberries…..in practice our chickens have taken a serious shine to the fruit and have demolished the crop & every leaf on the bush!!! Turn the cakes upside down on a wire rack and remove the tines. Serves 6-8. Break the marzipan into chunks and pulse briefly in a food processor (too much and it will become oily). Tip the gooseberries into a large saucepan or preserving pan with 300ml water. or imagine wearing this on a warm spring day swanning around in pretty dresses. 1 Heat the oven to 170C/Fan 150/325F. If the mixture starts to curdle, add a tablespoon of flour. Gooseberry Elderflower Olive Oil Cake. Take the pan off the heat and add the elderflower blooms. It’s the same weight of flour and fruit, in this case gooseberries. 100g gooseberries, washed, topped and tailed 225g butter 225g ground almonds 2tsp baking powder 4tbsp honey 3 eggs 2 tbsp elderflower cordial zest of one lemon. The flavour is further enhanced by the use of elderflower as gooseberries and elderflowers are … Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée. It doesn’t require many cooking implements so washing up is kept to a minimum. Gooseberry & Elderflower Chantilly Cream Sponge Cake. Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. First top and tail the gooseberries. Use fruity olive oil to coat the bottom and sides of the pan. Cheesecake is a great make-ahead dessert, meaning less stress when dinner guests arrive. See more ideas about Elderflower recipes, Elderflower, Recipes. Using frozen gooseberries (picked from Wester Hardmuir) and elderflower cordial are my choices for this seasonal sponge, and these it seems are a popular combination for all manner of cakes and puddings. A perfect jam for baked goods, and delicious served over creamy vanilla ice cream! To make the gooseberry, lime and elderflower cakes first preheat the oven to 175°C/350°F/Gas Mark 4. Its creamy, powdery & sweet, likened to say elderflower cordial and gooseberry cake dusted with suger and cream, that kind if cake sweetness. Honey Gooseberry Upside-Down Cake. Line the bottom of the pan with a parchment round. A simple traybake sponge is my recipe of choice today. The rest is history: I poached the gooseberries very briefly in a little elderflower cordial with a splash of white wine and strained them, then reduced the liquor. You might also like our gooseberry streusel cake, which has a gorgeous elderflower syrup, to create a properly seasonal treat. 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