Simple baked cake with tart gooseberry compote and floral liqueur
200g soft butter
150g caster sugar
150g self-raising flour
50g ground almonds
¼ tsp baking powder
350g cold mashed potato
1 tsp vanilla extract
To make the elderflower and potato vodka syrup:
25ml elderflower cordial
75ml Irish potato vodka or good quality vodka
For the gooseberry compote:
350g gooseberries, topped and tailed (plums and blackberries work just as well)
Beat the butter and sugar until pale and fluffy. Add the eggs 1 at a time with some of the flour to stop curdling. Add the almonds, baking powder, remaining flour, mashed potato and vanilla and mix to a smooth dough.
Place in a 10" cake tin lined with parchment paper and bake for 40 mins at 180C, or until an inserted skewer comes out clean. Alternatively, place in individual moulds and bake for about 25 mins.
To make the syrup, boil all of the ingredients and pour over the hot cakes.
For the gooseberry compote, place the gooseberries and sugar in a pan together and cook gently until the gooseberries are just soft.
Cool slightly and serve with the cakes and some good Greek yoghurt or cream.
Recipe: Paula McIntyre