Monday, 15 June 2015

Monday Bake - Mini Gooseberry and Almond Cakes

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

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