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WILTSHIRE WHITSUN CAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Ethnic
Amount Measure Ingredient -- Preparation Method
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3/4 lb Sm. tart green gooseberries
5 Elderflower blossoms*
1/2 lb Plain wholemeal flour
2 ts Baking powder
2 lg Eggs
6 oz Butter
6 oz Pale muscovado sugar
Demerara sugar
Flowers & leaves to garnish
*Note: A handful of sweet geranium or lemon balm
leaves may be substitued for elderflower blossoms if
desired.
Top and tail the gooseberries into a mixing bowl. Add
the finely chopped leaves or the florets of
elderflower carefully stripped from the stalk, and
stir to mix with the fruit. Sift the flour and baking
powder into a separate bowl. Cut then rub in the
butter. Stir in the muscovado sugar then the lightly
beaten eggs. Finally, stir in the gooseberries and
their flavourings.
Grease the base of an 8-inch spring-clip cake tin,
line and grease again. Turn the cake mixture into it
and mound it up in the middle. Bake at 350 F (180 C)
gas mark 4 for about 1 1/2 hours. Unlike most cakes,
this one does not come away from the sides of the tin
when it is cooked.
Cool for a few minutes before unmoulding. Sprinkle
with demerara sugar and decorate with fresh elder
blossom or sweet geranium or melissa leaves, and serve
the deliciously moist cake while it is still warm - as
a pudding, with plenty of cream.
Source: Philippa Davenport in "Country Living"
(British), June 1988.
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