Berries are one of the wonders of baking; they make every cake they’re in a delight. I love the way they add so much colour and flavour, but most of all I love the little pockets of squidginess they add to the sponge.
The Chambord liqueur is an extravagance! It’s one of my favourite liqueurs as it’s so fruity. I often find fruit liqueurs taste more of raw alcohol than fruit but this one is delicious. It adds a fruity pep to the batter and I will be using it in other baked goods – I’m thinking it would work well in buttercreams, mousses and cheesecakes as it doesn’t have a harsh alcoholic sting.
350g golden caster sugar, plus 2 tablespoons extra for sprinkling on top
2 tablespoons Chambord liqueur – you can you any other liqueur or milk if you don’t want any booze
350g self raising flour
100g purple gooseberries – you can use any other berry or soft fruit