Gooseberry and Blackberry Cake

By Tiffany Nestour - 29 June 2011

This is a yummy, fruity, unfussy cake that you can just as easily eat hot with cream or icecream as cold with a cuppa.   It certainly went down well in my office!

1 punnet gooseberries
5 tablespoon sugar
1 punnet blackberries
250g butter
250g plain flour
1 teaspoon baking powder
 3 large eggs
100g ground almonds
Half a teaspoon vanilla extract
250g caster sugar

Cooking Instructions:
1. First, top and tail the gooseberries and put them in a saucepan with 5 tablespoons sugar.  Bring to the boil and allow to boil rapidly for 10 minutes, stirring briskly to break up the fruit.  Allow to cool.
2. Preheat your oven to 170 centigrade, 150 fan. 
3. Cream the butter and sugar together until light and fluffy. 
4. Add the flour and eggs alternately and then the baking powder, beating well in between. 
5. Add the gooseberry mixture and vanilla, then the ground almonds and beat again. 
6. Cut each blackberry in two and stir them in to the mixture. 
7. Pile into a 23cm round cake mould (buttered and the base lined) and bake for 50 minutes to an hour, until springy and golden brown. 
Leave in the could for 5 minutes and then turn out onto a wire rack to cool.

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