Gooseberry Elderflower Olive Oil Cake

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A lemon kissed almond and olive oil cake is studded with macerated gooseberries, soaked in syrup, then topped with a creme fraiche Elderflower glaze for the ultimate English inspired treat. This cake is the perfect balance of sweet and tangy with floral and citrus notes that makes it impossible to eat only one slice!

My pear cake got the Paul Hollywood handshake, so I have been getting many requests for that recipe. It should be up on ABC, so I decided to create an even better olive oil cake for my blog. This gooseberry elderflower olive oil cake is elegant, sophisticated, and a nod to my fun in London over the Summer.

London Eats

While filming The Great American Baking Show we had some days off to practice baking and go check out London. After I was eliminated I went and ate my way through the incredible city for the few days prior to the finale! Some of my food tour included desserts galore at Harrods, an elaborate tea at The Rosewood London, pastry heaven at Dominique Ansel, cardamom buns at Fabrique, and tea cakes from Otellenghi. I did all of that in 3 days, ha!

The following Gooseberry Elderflower Olive Oil cake recipe is all about English flavors, charm, and the European ingredients that make my heart sing. It is also a dedication to the handshake, famous white tent, and Summer that I will never forget.

I am so touched by all of the kind messages and notes of encouragement you have sent me. I am trying to answer all of you. I do read every comment, email, and IG message. So thank you, thank you! But I do want you all to know that I really did not get the bake off blues after elimination. Making it to the final five of a TV phenomenon was a dream come true! I start everyday with a grateful heart, humor, and a mission to spread joy.

I am so thankful I had the opportunity to bake under the tent and I gained tremendous knowledge and strength from the experience. I made some lifelong friends and I can’t wait for what the future holds.

The show made me a better baker, a stronger woman, and a happier soul.

So now let’s bake some cake!

Gooseberries

My Mom used to tell me stories about her Grandmother’s home in Sri Lanka and the juicy gooseberries that grew on bushes on the property. I had always wanted to try gooseberries, but only delved into their bliss when I ate some at Otellenghi. It was a moment where I understood how such a sour, somewhat earthy berry could be a flavor punch for an ultra delicate dessert.

Gooseberries are commonly made into jams or pies. But I found that using creme fraiche both in the cake and as one of the glazes (yes, there are two) the creaminess offsets the sourness of the berry. Floral elderflower liquor and lemon balance out this almond olive oil cake beautifully and set up all the components to compliment the tangy gooseberries. Additionally, lemon and Elderflower are such a royal combination that anything honoring London needs some Markle Sparkle!

Gooseberry Elderflower Olive Oil Cake

To make this Gooseberry Elderflower Olive Oil cake, preheat the oven to 350 degrees F/ 180 degreees C. Use a 9 inch springform pan. Line the bottom of the pan with a parchment round. Use fruity olive oil to coat the bottom and sides of the pan. Then dust granulated sugar inside and shake it around to coat. This will add extra crunch and texture to the cake while making it release easily from the pan.

Then rinse the gooseberries and pat them dry. Slice them in half and set them into a medium sized bowl. Sprinkle on a tablespoon of sugar and two teaspoons of Elderflower Liqueur. Then toss to coat and allow to macerate while you work on the rest of the cake.

Use a mini stand mixer fitted with the whisk attachment or a hand mixer as you will need to get volume for a full rise. Whisk together the fruity olive oil with sugar for 5 minutes on medium high speed until pale and doubled in volume.

Once the eggs and sugar and pale and fluffy, drizzle in the olive oil. Use fruity olive oil for this cake.

Meanwhile, zest a lemon. Cut the lemon in half and squeeze the juice of one half into a small bowl. Reserve the other half for the first glaze. Then add creme fraiche and vanilla bean paste and whisk until smooth. Set aside.

In a separate bowl, mix together the flour, almond flour, baking powder, salt, and lemon zest.

Turn the mixer to the lowest setting. Add half of the flour mixture. Once it is incorporated add the creme fraiche mixture. Then finish with the rest of the flour.

Use a spatula to give the batter a last fold to make sure it is smooth. Then pour the olive oil cake batter into the prepared pan. Drain the gooseberries but reserve the fruit juice for the glaze. Arrange the goseberries on top of the cake. They will sink in while baking. Bake for 45-50 minutes, until a toothpick inserted comes out clean.

Allow to cool for 15 minutes in the springform pan. Meanwhile, make the glaze.

Cake Glazes

This delicate and flavorful cake has two glazes. The first glaze is a warm and sticky elderflower and lemon glaze that is brushed on while the cake is still warm. The glaze soaks into the cake.

Then once the cake is cooled the second glaze is a cool and creamy creme fraiche and powdered sugar glaze.

This really is the ultimate olive oil cake that will give you a bite into English patisserie at its finest!

The first glaze is similar to a simple syrup. First, melt butter over medium low heat. Then whisk in the lemon juice from the reserved lemon, the reserved liquid from the gooseberries, water, cornstarch, and sugar. Once the sugar dissolves simmer the mixture for 10 minutes, stirring frequently.

Then take the cake and loosen it from the springform pan by first running a sharp knife around to loosen it. Brush the glaze over the cake, allowing it to drizzle down the sides of the cake. Run the knife around the sides once more before allowing the cake to cool 30 minutes before releasing it from the pan.

Once the cake has cooled completely, set it onto a cake stand or plate.

Make the second glaze by whisking together creme fraiche and elderflower liqueur. Then add sifted, clump free powdered sugar and whisk until a smooth white glaze forms. Drizzle over the cooled cake.

Thank you for making this Gooseberry and Lemon Elderflower Olive Oil Cake! If you love it please share it on Pinterest. And follow me on Instagram for more free recipes!

XO,

Sarita