Buttermilk cake with elderflower glazed gooseberries and vanilla mascarpone cream

Kindly supplied by Paula McIntyre as demonstrated at recent open evening at Wardens

Buttermilk Cake


190g soft butter

330g castor sugar

3 eggs

210g plain flour

1 teaspoon baking powder

125ml buttermilk

1 teaspoon vanilla extract


Beat the butter and sugar until pale and fluffy.

Add the eggs one at a time and then fold in the flour, baking powder, buttermilk and vanilla.

Spoon into a greased and parchment lined baking tin.

Bake for 45 minutes or until an inserted skewer comes out clean.


Elderflower Glazed gooseberries

150g castor sugar

100ml water

50ml elderflower cordial

250g gooseberries


Boil the sugar, water and cordial to a thick syrup. Add the gooseberries and cook for 5 minutes.


Vanilla mascarpone cream

250g mascarpone

250ml double cream

2 tablespoons icing sugar

1 teaspoon vanilla paste


Whisk together.