As it's summer, fresh fruit are in abundance and I got that bag of fresh gooseberries - this is another cake that was made using them. The recipe came from a great website (which I highly recommend to visit, if by any chance you haven't done it before) - BBC Good Food. The cake turned out great, it was more of a pie, reminded me a little of bakewell tart. It was beautiful. Pastry was easy to make and it had a great taste thanks to those ground almonds in it. It was delicious cold and warm with a side of cream ;) You don't have to precook gooseberries or prepare them in any special way before adding them to your tray bake - they will cook properly during baking. I made three of those tray-bakes (rather than making one big one) - one for home, one for the office and the last one as a "thank you" gift for a person who gave me all the free gooseberries in the first place :)
How to make it...
- 250 g chilled unsalted butter
- 250 g self-raising flour
- 125 g ground almonds
- 125 g muscavado sugar
- 350 g gooseberries, fresh or frozen (I used over 400 g, just to fully covered the bottom of the tray)
- 85 g caster sugar
- 50 g flaked almonds
Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top. Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.
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