Gooseberry crumble cake...

It's summer. And what comes with it is an abundance of fresh seasonal fruit and vegetables. No, I'm NOT complaining! What's more - I'm always waiting for this season with anticipation. I like trying making new things, dishes with fruit that we're all familiar with. This time it was - gooseberry. Actually, a whole bag of it! And it came to me for free. I already made the gooseberry jam (more of a marmalade actually) and a jam using the "jam sugar". I still had almost half a kilo of the fruit left. Quick browse through few of my numerous cookbooks and I settled for Nigel Slater's gooseberry crumble cake. Something like a coffee tray cake, which are so popular in the States.

I liked the different textures. Soft and light sponge like bottom, then sharp fruit, all topped with crunchy, sweet crumble. Perfect served with vanilla custard/ice-cream and paired with strong, black coffee. I think that other seasonal fruit like blackcurrants or blue berries would work here well too!

How to make it...
For the filling
- 180 g butter, softened
- 90 g golden caster sugar
- 90 g light muscovado sugar
- 2 eggs
- 80 g ground almonds
- 150 g self-raising flour
- vanilla extract, a few drops
- 300 g gooseberries, top and tailed
For the crumble
- 100 g plain flour
- 80 g butter
- 2 tablespoon caster sugar

Preheat the oven to 180 C. Line the base of a 22 cm round cake tin with baking parchment.
For the filling: Beat the butter, caster and muscovado sugar in a food mixer for a good eight to 10 minutes until pale and fluffy. Break the eggs, beat them gently with a fork – just to mix the yolks and whites together and then gradually introduce them to the mixture with an electric beater on slow or by hand. Fold in the ground almonds and flour then add the vanilla extract. Transfer the mixture to the prepared tin and smooth it flat. Scatter the gooseberries on top.
For the crumble topping: Blitz the flour and butter to crumbs in a food processor. Add the sugar and mix lightly. Remove the mixing bowl and add a few drops of water. Shake the bowl a little – or run a fork through the mixture – so that some of the crumbs stick together like small pebbles. This will give a more interesting mix of textures. Scatter this loosely over the gooseberries.
Bake for about an hour, checking if it’s done with a skewer. Remove the cake from the oven and set aside. Leave to cool before cutting.


You may also like:

Gooseberry coconut cake

Gooseberry and almond tray-bake