Gooseberry crumble cake

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  •     Makes 12 slices 
  • 225 g   gooseberries  
  • 200 g   light muscovado sugar  
  • 200 g   butter, softened  
  • 4   free range eggs  
  • 250 g   self-raising flour  
  • 1   tbsp mixed spice  
  •     For the crumble topping 
  • 75 g   plain flour  
  • 75 g   butter  
  • 75 g   demerara sugar  
  • 1   tsp ground cinnamon  
  • 50 g   chopped walnuts, optional  


0 Minuten
ganz einfach
Top and tail the gooseberries and rinse and drain well. Place the sugar and butter in a mixing bowl and cream together until light and fluffy. Beat the eggs in one at a time, beating well after each addition. Sift the flour and mixed spice into the bowl and fold in, then fold in the gooseberries. Spoon into a greased 20 x 25 cm cake tin or a small lined roasting tin of a similar size and level the surface
To make the crumble topping, Rub the butter into the flour until they ressmble coarse breadcrumbs, then stir in the remaining ingredients. Sprinkle evenly over the surface of the cake. Bake in a preheated oven 180ºC/gas mark 4 for 45 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tin and serve cut into fingers. This cake is also delicious served warm with custard or a dollop of cream
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Foto: Pankrath, Tobias

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