Gooseberry and elderflower cake - Recipes - Food & Drink - The Independent This is the little black dress of cakes - a simple classic that can be accessorised with cream or custard for the evening, but is perfect just as it is during the day. 200g/7oz butter, softened, plus extra for greasing 150g/5oz caster sugar, plus 2 tbsp for dusting 3 eggs, lightly beaten 3 tbsp elderflower cordial 220g/7½oz self-raising flour 250g/8oz gooseberries 50g/2oz granulated sugar Preheat the oven to 180C/350F/Gas4. Grease and line the base of a 20cm loose-based cake tin. In a large bowl, beat the butter and caster sugar together until light and fluffy. Gradually beat in the eggs and elderflower cordial. Add the flour. Use a spoon to carefully fold in three-quarters of the gooseberries, scrape the cake mixture into the prepared tin and smooth the top. Toss the remaining gooseberries with the granulated sugar and pile on top of the cake. Cook for 45 minutes, covering loosely with foil if it starts to take on too much colour. Remove from the oven and dust with 2 tbsp of caster sugar. Allow to cool in the tin before serving.