Gooseberry and Chamomile Cake

This wonderfully moist cake balances the tartness of gooseberries to create a fantastic pudding, perfect for summer evenings!


  • 125g (4oz) Self Raising Flour

  • 125g (4oz) Soft margarine (Needs to be at room temperature)

  • 125g (4oz) Caster Sugar

  • 2 Eggs (beaten together)

  • Zest of ½ a lemon

  • 1 tspn Baking Powder

  • 225g (8oz) Frozen Gooseberries

  • A small handful of chopped Chamomile or lemon thyme

  • Crème Fraîche for serving

Let’s Cook

This is an all in one recipe.

Grease an 8” cake tin (Not a loose-bottomed tin) and place a disc of greaseproof paper on the bottom.

Measure all the ingredients into a large mixing bowl leaving out the chamomile and gooseberries and beat them together until light and fluffy.

Spoon into the prepared tin and scatter over the gooseberries and chamomile.

Place into a large Dutch oven which has a metal trivet in the bottom. (This is important as it takes the direct heat away from the bottom of the cake.) Place the lid on top and put the oven into the centre of the fire pit. The hot coals need to be pushed to the outside of the pit.

Cook for 30 to 40 minutes depending on how hot the fire pit is. When ready the cake will be firm to the touch. If you have a temperature probe it should read 95-98

If you feel it’s all getting too hot remove the oven from the fire pit and allow to cool slightly, the cake will carry on cooking.

When cooked, remove from the oven and allow to cool slightly before turning it out to cool.

It can be served warm as a pudding with Crème Fraîche or cold as a cake.


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