Matt Worswick’s gooseberry cake

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A simple and seasonal summer dish making the most of the season’s sharp gooseberries

Matt Worswick, head chef at the Latymer, earned a Michelin star aged 26. He grew up in inner-city Liverpool and went on to work with David Everritt-Matthias at Le Champignon Sauvage. Last year, he appeared on the Great British Menu. Matt’s philosophy is simple: eat well and use locally sourced ingredients to create dishes inspired by the seasons.

He says of his gooseberry cake: “This dish is wonderful at this time of year, as gooseberries have just come into season. They have a tart, acidic flavour that works well with this simple cake recipe. The cake could be served with clotted cream, or even better, a decent helping of vanilla ice cream.”


  • 200g soft unsalted butter
  • 200g light brown sugar
  • 4 medium free-range eggs
  • 240g self-raising flour
  • 100g ground almonds
  • 10g baking powder
  • 200g gooseberries
  • Clotted cream or vanilla ice cream, optional, to serve

01 Cream the butter and sugar together by hand or with an electric mixer until light and fluffy, then add the eggs one at a time and combine with a teaspoon of the flour (to prevent the mixture from splitting).

02 Once combined, add the remaining flour, plus the ground almonds and baking powder, folding the mixture to ensure all the ingredients are well combined.

03 Line a 25cm oval dish with greaseproof paper, then transfer the mixture into the dish.

04 Display the gooseberries on top of the dish, spacing them roughly 1cm apart.

05 Bake in a heated oven at 200C non-fan for 35-40 minutes. Once cooked, the cake should be golden brown.

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