A simple traybake sponge is my recipe of choice today.
Using frozen gooseberries (picked from Wester Hardmuir) and elderflower cordial are my choices for this seasonal sponge, and these it seems are a popular combination for all manner of cakes and puddings.
This recipe uses my favourite all-in-one method, so it’s quick to whip up!
I also had some white chocolate, so melted that for a naughty drizzle on top on top of the traybake. Another option could have been to make a sugar syrup with the juice of the zested lime – there’s always next time to try this out!
- 225g self raising flour
- 225g soft unsalted butter
- 225g caster sugar
- 4 eggs
- 2-3 tbsp of elderflower cordial (I use Bottlegreen)
- zest of one lime
- 150g frozen gooseberries
- To decorate:
- 80g white chocolate
- Grease and line a 20x30cm rectangular tin, and preheat the oven to 160c fan (180c).
- Combine all the cake ingredients apart from the gooseberries into a bowl, and using an electric mixer or whisk, mx until all ingredients have been combines and you have a smooth pale cake dough.
- Drop in the goosberries and make sure they are coated with the cake mix.
- Distribute evenly in the prepared tin, and bake for 30 minutes on the middle shelf.
- Once baked (the sponge will bouce back when pressed, you can also use a skewer or knife tip to check), leave on cooling rack until almost cold.
- When cool to the touch, melt the chocolate in a glass bowl over some hot water reduced to a simmer.
- Once completely melted, drizzle with a teaspoon over the cake.
- Store in an airtight tin for up to 3 days.