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Elderflower and Gooseberry Butterfly Cakes
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Elderflower and Gooseberry Butterfly Cakes

These Elderflower and Gooseberry Butterfly Cakes celebrate two classic British ingredients.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: British
Diet: Vegetarian
Keyword: elderflower, gooseberry
Servings: 12 fairy cakes
Calories: 273.45kcal

Ingredients

  • 12 fairy cakes click for full ingredients list and instructions

For the gooseberry filling

  • 200 g Gooseberries from you garden/allotment of course!
  • 1 tbsp butter
  • 0.5 lemon juice only
  • 50 ml elderflower cordial
  • 75 g caster sugar

For the decoration

  • 200 g Icing sugar
  • 2 Tbsp Greek Yoghurt
  • Syrup and cooled form the stewed gooseberries.

Instructions

  • Bake the basic fairy cakes following Mrs Beeton's recipe which can be found here: Fairy Cakes
  • While the cakes are baking begin stewing the gooseberries: in a large plan place the gooseberries, elderflower, lemon, sugar and butter. Place over a medium heat and allow the ingredients to dissolve.
  • The gooseberries will begin to swell and burst slowly breaking down. Once this process has begun begin to stir the mix ensuring all of the juices have combined.
  • In total the gooseberries will need to stew for roughly 4 mins before being removed from the heat and set to one side to cool. At this stage I recommend draining some of the syrup generated in the stewing process (roughly 4 tbsp) to one side for use in the icing.
  • Once the cakes have been removed from the oven and left to cool, taking a sharp knife, roughly a centimetre from the edge, angle the knife into the centre and draw round in a circle. This will take an inverted cone shape out of the top of the cake.
  • Do not discard this! We will need this later!
  • Next whisk up the icing, yoghurt and cooled syrup with an electric mix until you have a stiff yet glossy icing.
  • Into each hole pour some of the stewed gooseberry mixture and then top with the icing to keep the gooseberry jam a surprise!
  • Cut the top of the cake we removed earlier into two to make "butterfly wings" and place into the icing!
  • Dust with a sprinkling of edible glitter and there we have Elderflower and Gooseberry Butterfly Cakes!

Nutrition

Calories: 273.45kcal | Carbohydrates: 52.74g | Protein: 2.79g | Fat: 6.45g | Saturated Fat: 2.05g | Trans Fat: 0.04g | Cholesterol: 3.51mg | Sodium: 152.98mg | Potassium: 83.3mg | Fiber: 1.19g | Sugar: 41.08g | Vitamin A: 102.29IU | Vitamin C: 7.09mg | Calcium: 65.15mg | Iron: 0.89mg