More and more people are discovering they have gluten and wheat allergies, but panic not, companies such as Dove Farm are producing gluten-free flours to side-step these allergies and allow those afflicted to join in cake eating with the rest of us.
Olive oil, instead of butter, is used for baking in Mediterranean countries where there are a lot more olive trees than dairy cattle, but here we have plenty of rapeseed oil and if your cholesterol is a tad high as well, then rapeseed is a perfect substitute – so you don't need to feel too guilty about snacking on cake.
150g granulated sugar
175ml rapeseed oil, plus extra for oiling
A couple of good pinches of saffron strands, soaked in 2tbsp milk overnight
3 medium eggs, beaten
175g caster sugar
175g gluten-free self-raising flour
Put the gooseberries in a pan with the granulated sugar and cook on a medium heat for 2-3 minutes, until the gooseberries are just cooked – not mushy; then transfer to a strainer set over a bowl to catch the juices. Put the juice back in a pan and simmer until you have 2-3 tablespoons.
Preheat the oven to 180C/gas mark 4. Lightly oil a round 18-20 x 6-8cm deep, loose-bottomed cake tin and line with greaseproof paper.
Put the saffron-infused milk, gooseberry juice, eggs and caster sugar in a mixing bowl and whisk until light, fluffy and doubled in volume.
Slowly stir in the rapeseed oil, then fold in the flour with a spoon until well mixed; now gently fold in half of the gooseberries and pour the mixture into the tin.
Bake for about 25-30 minutes – if a skewer inserted in the centre comes out clean, it's done. Leave to cool for 15 minutes, then remove from the tin and transfer to a cooling rack. Serve with the remaining gooseberries and crème fraîche or mascarpone.