Our little gooseberry bush in the garden has provided us with our best crop yet. In this months Waitrose magazine there was a recipe for these little cakes. This uses up the egg whites from last weeks icecream. The original recipe stated 5 egg whites but I found this worked fine with 4.
175g butter - melted
36 gooseberries - topped and tailed
300g caster sugar
4 egg whites
60g plain flour
135g ground almonds
2 tbsp elderflower cordial
Preheat the oven to 180c/Gas Mark 4, grease a 12 hole muffin tin.
Put the berries and 50g of the sugar in a pan with 2 tsp water, cover and simmer for 5 minutes. Drain the liquid and set the gooseberries aside.
Whisk the egg whites until frothy. Mix the flour, almonds and remaining 250g of sugar in a bowl, beat into the egg whites, mix in the butter and divide between the muffin holes. Dot each with 3 berries.
Bake for 25-30 minutes until golden. Brush the tops with the cordial and leave to cool in the tin for a few minutes. Transfer to a wire rack to cool slightly - eat warm.
These are delicious - I did have a bit of trouble getting them out the tin so when I make them again I will put them in cases. I might make these for cake club using gluten free flour.
Thanks for visiting,
Today's top three Spotify songs:
1. Viva Forever - Spice Girls
2. Stop - Spice Girls
3. Wannabe - Spice Girls