Gooseberry and Elderflower Tower Cakes

Although it isn't gooseberry season anymore, I thought I would publish this recipe now because it works equally well with cranberries or blueberries instead. You can use any fruit that will happily crystallise and make jam. I made my jam and syrup but you can easily buy both instead.
What you'll need

115g Butter
115g Caster Sugar
115g Self Raising Flour
2 Eggs


1 Tbsp Elderflower Syrup or 4 Tbsp Icing Sugar
125ml Lactofree Cream


Elderflower and Gooseberry Jam
Cranberry Jam


1 Egg White
1 Cup of Granulated Sugar
1 Cup of Gooseberries or Cranberries



  1. Preheat the oven to 180°C.
  2. Cream the Butter and Sugar together until pale and fluffy.
  3. Beat in the Eggs, and then sift the Flour and fold it into the mix.
  4. Grease your 20cm square cake tin (unless you have mini cake tins like these).
  5. Pour in the mix and bake for 20-30mins or until golden and springy.
  6. Allow the cake to start to cool in the tin and then turn out went warm but not hot. If necessary loosen the cake with a little knife before hand.
  7. Using a cutter, cut circles out, two per cake. I managed to get ten circles, to make 5 cakes.


Crystallise the berries, see full the full recipe, they will take at least an hour to dry before use.

  1. Take your Jam and spread it across the top of every cake.
  2. Add the Elderflower Syrup and Cream to a bowl and beat until just stiff. Now use your Cream to cover half the cakes.
  3. Layer the cakes and then dollop a generous tsp of Cream on the top of each.  Finally top with Crystallised Gooseberries and Elderflowers (or Cranberries).