This tempting cake is a delight to make. It will take about 30 minutes, and 1 hour to bake. If you grow or can buy fresh gooseberries when they are in season, all the better, though frozen work just as well. It is made with extra virgin olive oil and contains no flour, so a great gluten free cake. (Gluten free baking powder is readily available) As a tasty tip try making it with our lime oil or I am going to try our basil. I will let you know how it tastes! Could be served with cream or vanilla ice cream as a dessert.

Ingredients

Oil for greasing

5 eggs, separated

220g golden caster sugar

100g full-fat natural yogurt

60ml extra virgin olive oil - Our 100% Arbequina oil is perfect for baking. Delicate and fruity.

200g ground almonds

¼ tsp baking powder

½ tsp bicarbonate of soda

100g pistachios, chopped

125g gooseberries, topped and tailed, halved if large

1 tbsp golden icing sugar

 

Directions

Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of a 23cm springform cake tin with parchment and place on a baking sheet. In a large mixing bowl, use electric beaters to whisk the egg yolks with 110g caster sugar for 3-4 minutes, until thick and pale. Wash and dry the beaters thoroughly.

In a second, clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 110g caster sugar and whisk until stiff and shiny. Using a large metal spoon, gently fold the yogurt and olive oil into the egg yolk mixture, followed by the ground almonds, baking powder, bicarbonate of soda, 75g of the chopped pistachios and the gooseberries.

Carefully fold in the egg whites and spoon the mixture into the cake tin, smoothing the top. Bake for about 1 hour, covering the top with double folded grease proof paper halfway through the cooking time, until risen and coming away at the sides. Leave to cool in the tin; the cake will sink significantly. Remove from the tin, dust the top with icing sugar and scatter with the remaining 25g pistachios.

 

Happy baking and enjoy!