Gooseberry Cake
Ingredients
3/4 pound small tart green gooseberries
5 elder flower blossoms
1/2 pound plain whole meal flour
2 tsp. baking powder
2 large eggs
6 ounces butter
6 ounces pale sugar
Flowers and leaves to garnish
Cooking Instructions
Top and tail the gooseberries into a mixing bowl. Add the finely chopped leaves or the florets of elder flower 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 sugar then the lightly beaten eggs. Finally, stir in the gooseberries and their flavorings. 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 degrees 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 unmolding. Sprinkle with sugar and decorate with
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