Elderflower compliments the flavor of gooseberry really well - these fairy cakes - with a gooseberry fool are wonderfully sweet with a slight tang from the gooseberry to stop them from being sickly. If you have lots of gooseberries - double up on the first part of the 'Fool' recipe - i.e. gooseberries, sugar and elderflower cordial and keep remainder in the fridge - delightful on hot buttered toast.
Ingredients - for the cakes
225g/8 1/2 oz self raising flour
1tsp baking powder
3 eggs
150g pot natural yogurt
4 tbsp elderflower cordial
175g/6oz butter - melted and cooled
Ingredients for the gooseberry fool
350g/12 oz gooseberries (tailed if fresh - frozen works just as good)
50g/2oz golden caster sugar
1 tbsp of elderflower cordial
200g tub creme fraiche
icing sugar - for dusting
Heat oven to 400F/200C/180 fan/gas 6
12 muffin cases on baking tray.
Mix dry ingredients in large bowl.
Beat eggs, yogurt, elderflower cordial, melted butter together with a pinch of salt.
Stir in dry ingredients.
Spoon into cases - bake for 18-20 mins.
Cool.
Fool recipe
Put gooseberries and sugar in a frying pan - cook gently for 10 mins.
Taste for sweetness - remember if adding more sugar - the cakes are sweet.
Stir in elderflower cordial and leave to cool (if making extra - put in a container - leave to cool and put in fridge).
When cool fold in creme fraiche.
Serve - cut out a section at the top of each cake - or cut top of cake off - dessertspoonful of fool on top of each cake - top with cake you cut off - dust with icing sugar.
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2 comments:
I'm hungry just reading your recipe.. you should also add pics of the dish along with the recipe.. It's just a suggestion. I hope you dont mind me saying so.
Thank you Edison - I am not usually this slow in replying - and yes - I started posting pics too!
Have a wonderful New Year!
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