Gooseberry and ginger loaf cake

Gooseberry’s tart flavour works so well with the warming hum of ground ginger in this wonderfully simple loaf cake. The use of ground almonds and yogurt makes the crumb super moist. This one is really worth a go!

Ingredients

220g gooseberries, topped and tailed

200g golden caster sugar

150ml sunflower oil, plus extra to grease

3 medium free-range eggs

150g natural yogurt

185g self-raising flour

100g ground almonds

½ tsp bicarbonate of soda

2 tsp ground ginger

¼ tsp fine salt

100g icing sugar

Crystallised ginger, chopped, to decorate (optional)

Specialist kit

900g loaf tin

Method

1. Toss 200g of the gooseberries with 50g of the sugar in a bowl and set aside to macerate. Heat the oven to 160°C fan/gas 4 and grease and line the loaf tin with butter and baking paper.

2. In a large bowl, use a wooden spoon to beat together the oil, eggs, yogurt and remaining sugar. Add the flour, ground almonds, bicarb, ginger and salt, then mix gently until just combined. Gently mix in the macerated gooseberries. Scrape the batter into the prepared tin and bake for 1 hour, covering the cake with foil after 50 minutes if it’s browning too quickly. Leave to cool in the tin on a wire rack.

3. Put the remaining 20g gooseberries and the icing sugar in a blender and whizz until smooth. Drizzle the icing over the cooled cake, then decorate with

crystallised ginger (if using). Allow to set before slicing.