Gooseberry and Pistachio Cake – Willey’s Weekly Bake 151


img_ec8a155113e8-9.jpegThis weeks bake is another seasonal number! I have been trying to keep them as seasonal as possible using produce from the garden and hedgerows. By eating seasonally it means like food miles used which in my eyes is always a winner. This cake is lovely and light and uses olive oil as the fat rather than butter. It is a little more complicated than your usual sponge as the eggs have to be separated but isn’t too difficult.


  • 185g of Caster sugar
  • 4 Eggs
  • 150g Ground Almonds
  • 150g Pistachios
  • 1/2 tsp of bicarbonate of soda
  • 1/4 tsp of baking powder
  • 150g Goose berries
  • 50ml Olive oil
  • 75g Full Fat yoghurt


  1. Preheat the oven to 180 degrees Celsius. Line a 21cm spring form tin.
  2. Separate the eggs and using an electric mixer beat the egg yolks with half of the caster sugar until the are light and pale in colour.IMG_EC8A155113E8-6
  3. In a separate bow with a clean electric whisk, whisk the egg whites until forming peaks adding a little of the caster sugar at the time.IMG_EC8A155113E8-8
  4. Chop the pistachios into small pieces.IMG_EC8A155113E8-3
  5. Add the olive oil and yoghurt into the egg yolk mixture, folding in carefully using a spatula.IMG_EC8A155113E8-1
  6. Then fold in the rest of the dry ingredients leaving a little of the pistachios behind to decorate the top.
  7. Once the dry ingredients are fully incorporated gently fold in the egg whites trying to keep as much air as possible.
  8. The pour the cake batter into the tin and level, add the remaining pistachios to the top to decorate.IMG_EC8A155113E8-7
  9. Bake in the oven for 30 mins to start with then cover with tin foil. Then bake for a further half an hour.




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