Goose­berry and al­mond cake with lemon thyme syrup

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 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 creme fraiche, 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 to­gether 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, us­ing a large metal spoon. Toss the goose­ber­ries with the re­main­ing five ta­ble­spoons of caster sugar and spread over the top. Bake for 30 min­utes. The cake is ready when a skewer in­serted into the cen­tre comes out clean. 4. To make the syrup, quickly 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 still warm and slowly pour the syrup into it. Leave to cool, then re­move care­fully and put on a serv­ing plate. 5. To make the poached goose­ber­ries, heat 175ml of wa­ter, the gran­u­lated sugar and lemon thyme in a saucepan, stir­ring un­til dis­solved. Add the goose­ber­ries and cook

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