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Gooseberry Almond Cream Cake

A delicious summer cake that perfectly combines the sour berries with a sweet and fluffy sponge


I get asked very often, "how do I create my recipes" or " what inspires me to create recipes". Very often that is just what I happen to have in my fridge and what needs to be used up, so nothing fancier than that and no romantic, beautiful story there :D But also often it is the beautiful seasonal produce that tempts me and I cannot resist. In case of this recipe, it was both of these factors :) Since we have the garden, which provides us with the freshest possible seasonal produce, I also try to incorporate as much produce from our garden as possible into our meals. Earlier this week I was in the garden, picking some salad and sweet green peas for a new recpe (you can find it here) and while I was there I noticed our little gooseberry bush full of little jewls :) It is a really small bush, but it was full of berries and they were almost all ripe and ready to be picked. That is when I let myself get inspired by those little unexpected treasures and created this delicious gooseberry almond cream cake.

Lately​ I have been a big fan of cakes like these. They are very low effort, they don´t take much time to make and you can either serve them as such or with some cream or ice cream on top. If you are looking for some more inspiration then I would also highly recommend this Rhubarb and Strawberry Almond cake, and this Peach and Almond Sour Cream Cake. I would categorize all these three in one group, but please don´t ask me to pick a favourite :) They are all amazing in their own way :) I would say, just try out all of them and choose your favourite that way, but of course you can just choose the one that has your favourite fruit/berries in it and just start with that :)

Before I go and leave you here with the tutorial and the recipe I want to mention a couple of things about this cake. When I tried it for the first time, it made me really really happy as the flavours were exactly how I imagined and wanted them to be. The almond cake sponge is sweet, light and fluffy, and packed with flavour. The little gooseberries bring that little sour fruity taste to balance out the sweetness. And finally the light cream on top combines all of those flavours together and the end result is simply a perfect match :) Now that all of the cake has been devoured I need to inspect our gooseberry bush again to see whether I will be able to get enough berries for another one of these delicious cakes :)

On​ the photos you will see that there are flowers on the cake. These are all edible flowers that I also have growing in the garden :) This is the first cake I decorated with my edible flowers and I must admit, I abosultely fell in love with it. I loved those bright and vibrant colours :) I think that even though it is quite a simple decoration, it still looks stunning. But I must admit it was a bit of a challenge :D As garden flowers come with little travellers inside them and it took me quite some time to get rid of those in order to be able to put the flowers on the cake :D I mean, no one wants a cake with cream and bugs, or? :D 


I was planning a little garden tour along with this recipe, but I forgot my tripod at home and I had no one there with me to film the whole thing. That is why the video does have a little part filmed in the garden, at the end, but it doesn´t show the whole garden. I will try and get a proper tour filmed soon and then I will make sure to share it with you :)

Happy Baking lovelies!


Step by Step Video


Gooseberry Almond Cream Cake

A perfect combination of sour berries with a sweet sponge


  • 100g butter

  • 3 eggs

  • 150g sugar (I used cane sugar)

  • 1 tsp vanilla paste or vanilla extract

  • 180g flour

  • 2 tsp baking powder

  • 1 ½ tsp baking soda

  • 50g almond meal

  • 150g natural flavoured yogurt

  • 130-150g gooseberries


  • 200g whipping cream

  • 200g quark or cream cheese

  • 50g sugar

  • 1tsp vanilla paste or vanilla extract

  • 30g slivered almonds

  • edible flowers for decoration (optional)


  1. Melt the butter and leave aside to cool.

  2. Whisk the eggs with the sugar in a standing mixer (or with a hand mixer, this will take longer) for 5-10 minutes until pale and foamy. You can check if you have mixed enough by drawing an eight on the foam with the whisk and if the figure keeps its shape for a couple of seconds then it is ready. Make sure you use eggs at room temperature.

  3. Add the melted and cooled butter and the vanilla paste and mix shortly on a low setting.

  4. Combine the dry ingredients in a separate bowl and start sifting into the wet ingredients, about 1/3 at a time, folding in carefully with a spatula in between additions. When the dry ingredients have almost been incorporated, add in the almond meal and continue folding in carefully until you have a smooth batter.

  5. Add in the yogurt and continue folding in the yogurt until combined.

  6. Wash the gooseberries, dry them lightly and remove the dry parts (the flower part).

  7. Lay a 23cm baking tin with parchment paper and butter well.

  8. Transfer the batter into the buttered cake tin, spread the gooseberries over the top and bake the cake in 175°C in the middle shelf of the oven for about 50-60 minutes. Check the cake with a toothpick before removing it from the oven.

  9. Remove the cake from the the oven and allow to cool completely. For extra flavour, wrap the cooled cake with cling film and store in the fridge over night before frosting.

  10. To make the cream topping, whip the whipping cream until stiff. Mix quark with the sugar and vanilla paste in a medium bowl shortly. Then fold in the whipping cream in two additions until you have a smooth mix.

  11. In a dry pan, over medium heat toast the almonds until they have a beautiful caramel like shade. Remove from heat and allow to cool.

  12. Spread the cream carefully over the top of the chilled cake. Decorate with toasted almonds and edible flowers.

  13. If you chilled the cake base in the fridge over night then chill the cake in the fridge for another 2-3 hours before serving. If you didn´t chill the cake base over night then chill it over night before serving for the best flavour.

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