With some of the remaining gooseberries, Davinia decided to make a cake.The tartness of these red gooseberries makes them perfect for a sweet dessert , such as this.
225g unsalted butter
225g self raising flour
1 tsp baking powder
3 cups of caster sugar
400 ml double cream
1 tsp almond essence
Wash and destalk gooseberries. Whisk butter and sugar together. Add eggs , one at a time. Gradually add flour and baking powder.Grease two sponge tins. Place 250g of gooseberries at bottom of each tin. Sprinkle over gooseberries one cup of caster sugar to each tin. Now evenly pour sponge batter between tins.Cook in a preheated oven at 180C for 18 mins. In a mixing bowl whisk double cream , almond essence , and two cups of caster sugar. Once cake has completely cooled down, layer sponges and spread cream over cake.
Slice and enjoy with a strong cup of tea.