Gooseberry Crumble Cake

Yield:8 servings

Gooseberry Crumble Cake hat that delicious crunch we all love

INGREDIENTS:

• 180 grams butter, softened
• 90 grams golden caster sugar
• 90 grams light muscovado sugar Ulrike: 85 grams sugar + 5 grams beet syrup
• 2 eggs, size M
• 80 grams almonds, ground
• 150 grams self-raising flour
• 2-3 drops vanilla extract
• 350 grams gooseberries, topped and tailed

FOR THE CRUMBLE

• 110 grams plain flour
• 80 grams butter
• 2 tablesp. caster sugar

Method

1. Preheat the oven to 175 °C/gas mark 3. Line the base of a 20 cm round tin (Ulrike: 18 cm square tin) with baking parchment. To make the crumble topping, blitz the flour and the butter to crumbs in a food processor. Add the caster sugar and mix lightly. Remove the mixer bowl from the stand and add a few drops of water. Shake the bowl a little so that some of the crumbs stick together like small pebbles.
2. To make the cake, beat the butter and sugars in a food mixer for 8-10 minutes until pale and fluffy. Beat the eggs gently then gradually introduce them to the mixture with the beater on slow.
3. Fold in the ground almonds and flour then add the drops of vanilla extract. Transfer the mixture to the tin and smooth it flat. Scatter the gooseberries on top, pressing them down a little. >/li>
4. Scatter the crumble mixture loosely over the gooseberries. Bake for an 60-75 minutes, checking for doneness with a skewer. The skewer should come out damp from the gooseberries but without any raw cake mixture attached. Leave to cool in the tin, then remove and set aside.

total time: 1 h 40 minutes
preparation time: 15 minutes
cook/baking time: 60 – 75 minutes