Firstly, you know that you’ll have to grease a cake tin and line it with baking parchment before any of the fun stuff begins. In this case, you’ll be needing a flat 8-inch cake tin, and you’ll need to grease it again once the parchment is in place. Nothing worse than sticky gooseberries stuck to your tin.
Now cover the bottom of the tin with a good old heap of the honey. Place an even layer of gooseberries on top. This might be a bit finicky, but it’s worth them not overlapping too much.
Now it’s time to make your sponge. Add all the ingredients to a processor and blend.
Bake at 180 C/350 F for 40 minutes until the sponge turns a lovely golden brown.
Meanwhile, you can make a start on your raspberry kisses. Heat the oven to 100 C/215 F.
Line two baking sheets with greaseproof paper.
Beat the egg whites using an electric whisk or stand mixer in a large, spotlessly clean bowl until soft peaks form.
Add the sugar gradually, a tablespoon at a time, whisking well after each addition, until all the sugar has been added.
Continue to whisk the meringue for a few minutes more until it is very thick and glossy and forms stiff peaks when you lift the whisk out of the bowl.
In a pestle and mortar, grind the freeze-dried raspberries to a fine powder, then pass it through a sieve to remove the seeds. Now add it your meringue mix.
Fit a piping bag with a large plain or star nozzle, and then fill the bag with the meringue and twist the top closed. Use a little meringue mix to stick the greaseproof paper to the baking trays (this makes it easier to pipe) and pipe small “kisses,” slightly spaced apart on the trays.
Bake for about 35 minutes, but be aware that they could take longer depending on your oven. They are ready when they can be lifted off the paper in one piece—if the bottom comes away, they aren't ready yet.
Make sure that the cake has cooled, and then carefully turn it out onto a plate. Decorate around the base with your finished raspberry kisses, and there you have it—an award-winning cake!