Wiltshire whitsun cake

 
                           WILTSHIRE WHITSUN CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Sm. tart green gooseberries
    5                    Elderflower blossoms*
      1/2   lb           Plain wholemeal flour
    2       ts           Baking powder
    2       lg           Eggs
    6       oz           Butter
    6       oz           Pale muscovado sugar
                         Demerara sugar
                         Flowers & leaves to garnish
 
   *Note: A handful of sweet geranium or lemon balm
   leaves may be substitued for elderflower blossoms if
   desired.
   
   Top and tail the gooseberries into a mixing bowl.  Add
   the finely chopped leaves or the florets of
   elderflower carefully stripped from the stalk, and
   stir to mix with the fruit.  Sift the flour and baking
   powder into a separate bowl.  Cut then rub in the
   butter. Stir in the muscovado sugar then the lightly
   beaten eggs. Finally, stir in the gooseberries and
   their flavourings.
   
   Grease the base of an 8-inch spring-clip cake tin,
   line and grease again. Turn the cake mixture into it
   and mound it up in the middle. Bake at 350 F (180 C)
   gas mark 4 for about 1 1/2 hours. Unlike most cakes,
   this one does not come away from the sides of the tin
   when it is cooked.
   
   Cool for a few minutes before unmoulding.  Sprinkle
   with demerara sugar and decorate with fresh elder
   blossom or sweet geranium or melissa leaves, and serve
   the deliciously moist cake while it is still warm - as
   a pudding, with plenty of cream.
   
   Source: Philippa Davenport in "Country Living"
   (British), June 1988.
  
 
 
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