Gooseberry buckle cake
Got a glut of homegrown gooseberries? Showcase them at their very best in this glorious cake, with a sponge base, gooseberry filling and crumble topping
- Serves: 8 persons
- 200g unsalted butter, softened, plus extra for the tin
- 200g golden caster sugar
- 1tsp vanilla extract
- 200g plain flour
- 2tsp baking powder
- 50g ground almonds
- 100ml soured cream
- 60g plain flour
- 50g cold unsalted butter, cut into cubes
- 60g golden caster sugar
- 60g porridge oats
- 25g flaked almonds
- 500g fresh or frozen gooseberries (see tip below; a mixture of green and pink if available)
- 2tbsp caster sugar
Step 1For the filling, combine the gooseberries and sugar in a bowl, lightly crushing the berries. Set aside to macerate.
Step 2To make the crumble topping, rub the flour and butter together in a small bowl until the mixture resembles breadcrumbs. Stir in the sugar, oats and almonds, and bring together into a loose dough using your hands. Chill for at least 30 mins, or up to a day.
Step 3Heat the oven to 180C/160C fan/gas 4. Butter a 23cm loose-bottom cake tin and line with baking parchment. Beat the butter, sugar and vanilla together using a stand mixer or electric whisk until light and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour in between each addition to prevent the mixture from curdling. Fold in the rest of the flour, the baking powder, ground almonds and soured cream to combine. Spoon into the tin, followed by the gooseberry filling. Scatter the crumble topping over the surface to cover the filling and bake for 1 hr-1 hr 10 mins until a skewer inserted into the middle comes out clean. If the cake brown too quickly, cover it with foil for the final 15 mins. Leave to cool completely in the tin, then chill until just cold to make slicing easier. Will keep in an airtight container for up to three days.