Syrup & take notice
GOOSEBERRY AND ALMOND CAKE WITH LEMON THYME SYRUP (SERVES 6-8)
INGREDIENTS
For the cake: 125g unsalted butter, softened, plus more for the tin; 125g caster sugar, plus 5tbsp extra; 3 large eggs, at room temperature, lightly beaten; 75g plain flour, sifted; 2tsp chopped lemon thyme leaves; Finely grated zest of 1 unwaxed lemon; 75g ground almonds (preferably freshly ground); ¾tsp baking powder; 350g gooseberries, topped and tailed
For the syrup: 4tbsp granulated sugar; Juice of 2 large lemons; 2tsp lemon thyme leaves
For the poached gooseberries (optional): 75g granulated sugar; 2 lemon thyme sprigs; 500g gooseberries, topped and tailed
To serve: Thyme flowers, if you can find any; Icing sugar, to dust (optional); Sweetened crème fraîche, or whipped cream
METHOD
1. Preheat the oven to 190˚C/375˚F/gas mark 5. Butter a 20cm springform cake tin and line the base with baking parchment.
2. Beat the butter and the 125g of caster sugar until pale and fluffy. Add the eggs a little at a time, beating well. If the mixture starts to curdle, add one tablespoon of the flour. Put the lemon thyme leaves in a mortar with the lemon zest and pound to release the fragrance. Add to the batter and briefly mix.
3. Fold in the rest of the flour, the almonds and the baking powder. Scrape into the tin. Toss the gooseberries with five tablespoons of sugar and spread over the top.
4. Bake for 30 minutes. The cake is ready when a skewer inserted into the centre comes out clean.
5. To make the syrup, heat the granulated sugar, lemon juice and lemon thyme leaves in a saucepan, stirring to help the sugar dissolve. Pierce the cake all over with a skewer while it is still warm and pour the syrup into it. Leave to cool a little, then carefully remove from the tin and put on a serving plate.
6. For the poached gooseberries, heat 175ml of water, the granulated sugar and lemon thyme together in a saucepan, stirring until the sugar has dissolved. Add the gooseberries and cook over a medium heat for four minutes, or until the fruit is soft but not collapsing (most of the berries should hold their shape). Leave to cool.
7. Any thyme flowers you have will look lovely on top of the cake. You can leave it as it is, or dust with icing sugar before serving, with sweetened crème fraîche or whipped cream and poached gooseberries on the side.