I love the tart flavour of gooseberries, it can't be mistaken for anything else, and there is something so lovely about a cake with a gooseberry and syrup topping. This recipe is very simple to prepare, the only thing to be aware of is that when you coat the cake with the gooseberry mix you need to be quick! By taking the cake out of the oven, it is likely to sink, so I suggest you move the topping over to the oven and then just move teh cake to the front of the oven and coat it in the oven! If possible use fresh gooseberries, but if these aren't available you can easily use tinned or frozen gooseberries.

Ingredients

• 100g butter
• 125g Sugar
• 75g Natural yoghurt
• 2 Eggs
• 150g Flour
• 1 tsp Baking powder
• 4 tbsp Golden syrup
• 300g Gooseberries, topped and tailed

Method

1. Blend the sugar with three quarters of the butter.
2. Add the yoghurt and one third of the flour and mix well.
3. Add the eggs and remaining flour and baking powder, and mix well.
4. Place the mix into a greased cake tin (20cm) and place into a hot oven at 180 degrees C for 20 minutes.
5. Meanwhile, melt the remaining butter with the golden syrup.
6. Add the gooseberries and mix well, allowing the gooseberries to soften slightly.
7. When the cake has been cooked for 20 minutes, pour the gooseberry mix over the top, and return the cake to the oven straight away.
8. Bake the cake for a further half an hour, or until risen and golden.
9. Remove from the oven and allow to cool before serving.