Cape Gooseberry EVOO Cake

  • Preparation: 15min
  • Cooking Time: 30 - 45min
  • Serves: 16


– 200g Cape Gooseberry
– 2 tablespoons Honey
– 1 tablespoon Elderflower Cordial
– 150g Caster Sugar
– 150g Frantoio EVOO
– 175g Self Raising Flour
– 3 tablespoons Greek Yoghurt
– 3 large Eggs
– 3 tablespoons Demerara Sugar for sprinkling


Step 1

Preheat oven to 150°C fan forced. Lined a square 22 cm baking pan with parchment paper.

Step 2

Put the cape gooseberries into a pan with the honey and elderflower cordial (substitute with water if cordial is not available). Simmer on low heat until the cape gooseberries is soft (still whole). Set aside to cool.

Step 3

Beat the eggs and sugar in a mixer until pale and fluffy. Slowly add in the EVOO.

Step 4

Add in the yogurt, then the flour.

Step 5

Stir into the batter mixture the cooled gooseberry.

Step 6

Pour mixture into the baking pan. (Decorate cake with quartered gooseberry on top if desire).

Step 7

Finish with a sprinkle Demerara sugar.

Step 8

Bake for 30-45 minutes or until when tested with a cake tester, it pulls out clean. Leave in the pan until completely cooled. Cut into squares or bars.