Gooseberry Cupcakes
This delightful recipe combines the tangy sweetness of gooseberries with the nutty richness of ground almonds, all wrapped up in a light and fluffy cake. The addition of elderflower adds a subtle floral note that beautifully complements the fruity flavors. Perfect for a special occasion or simply to indulge in a delicious treat, these cakes are best enjoyed warm with a dollop of cream.
— Constant Cookbook
Ingredients
- 4 tbsp caster sugar
- 100g/3½oz gooseberries
- 120g/4oz ground almonds
- 75g/2½oz plain flour
- 150g/5½oz icing sugar
- 6 free-range egg whites
- 100g/3½oz unsalted butter
- 2 tbsp elderflower
- , to dust icing sugar
Instructions
- Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter.
- Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much.
- In a large mixing bowl, combine the almonds and flour then sift in the icing sugar.
- Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial.
- Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake.
- Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin.
- Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 12
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