Gooseberry and ginger loaf cake

Method

1. Toss 200g of the gooseberries with 50g of the sugar in a bowl and set aside to macerate. Heat the oven to 160°C fan/gas 4 and grease and line the loaf tin with butter and baking paper.

2. In a large bowl, use a wooden spoon to beat together the oil, eggs, yogurt and remaining sugar. Add the flour, ground almonds, bicarb, ginger and salt, then mix gently until just combined. Gently mix in the macerated gooseberries. Scrape the batter into the prepared tin and bake for 1 hour, covering the cake with foil after 50 minutes if it’s browning too quickly. Leave to cool in the tin on a wire rack.

3. Put the remaining 20g gooseberries and the icing sugar in a blender and whizz until smooth. Drizzle the icing over the cooled cake, then decorate with crystallised ginger (if using). Allow to set before slicing.