Ginger and gooseberry cake | Recipe of the week

At one time this fruit was championed in Great Britain and there were even annual competitions to see who could grow the largest variety.

Not all gooseberries taste tart, with some varieties so sweet they can be eaten raw like grapes.

I know that we are coming to the end of the season for this underrated fruit but if you are able to get a few they freeze really well.

The acidic varieties go very well with oily fish such as mackerel but I have used them in this ginger cake to give it even more zip.

Ingredients

150g butter

50 ml olive oil

200g light brown sugar

200g self raising flour

3 eggs

Large teaspoon ground ginger

125g gooseberries, cut into quarters

Method

1. Beat together the butter, olive oil and sugar until creamy.

2. Add the ginger.

3. Then gradually add the flour and eggs a little at a time until incorporated.

4. Fold in the gooseberries and spoon into a lined medium loaf tin.

5. Bake for 50 to 60 minutes in a pre-heated oven, 175c gas 4, until golden and cooked through.

6. Allow to cool before serving.