Gooseberry upside down cake

I found some gooseberries from the garden in the freezer on Sunday and decided to make a cake with them.

Ingredients:

225g unsalted butter @ room temperature
225g golden caster sugar (though white would do)
4 eggs
225g self raising flour
1 glug cointreau (though brandy, wine, orange juice, any liquid would do)
Gooseberries, topped and tailed

Heat your oven to 160d if a fan oven, 175 if not
Dice the butter and place in your processor of choice
Add the sugar and beat until creamy and fluffy
Add the eggs one at a time until thoroughly incorporated (take your time with this)
Slowly beat in the flour
Add the glug of liquid

Grease a cake tin (I used two loaf tins)
Layer the gooseberries (or fruit of your choice) along the bottom
Add the cake batter

Bake for 40-45 minutes or until springy in the middle

Allow to cool a little and remove from baking tray/s

We had one of them warm with cream for Sunday afternoon tea. We've kept the other one for lunches this week