Ingredients

Steps

• Preheat your oven to 150°C.
• Grease a muffin tin with melted butter.
• Dissolve caster sugar in 30ml of water over heat.
• Simmer gooseberries in the syrup for five minutes until soft.
• Combine ground almonds and flour in a bowl then sift in icing sugar.
• Stir in egg whites, melted butter, and elderflower cordial until just combined.
• Spoon the batter into the tin and place 3-4 gooseberries in each cake.
• Bake for 35-40 minutes until springy to the touch.
• Cool in the tin for five minutes before transferring to a wire rack.