Gooseberry crumble cake

Makes 12 slices
225g gooseberries
200g light muscovado sugar
200g butter, softened
4 free range eggs
250g self-raising flour
1 tbsp mixed spice

 

For the crumble topping
75g plain flour
75g butter
75g demerara sugar
1 tsp ground cinnamon
50g chopped walnuts, optional

Top and tail the gooseberries. 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. Sift the flour and mixed spice into the bowl and fold in, then fold in the gooseberries. Spoon into a greased 20 x 25cm 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 it resembles 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 45min or until a skewer inserted into the centre comes out clean.  Allow to cool in the tin and cut into fingers. This cake is also delicious served warm with custard or a dollop of cream.

Other Gooseberry recipes include:

•Gooseberry fool
•Open gooseberry pie
•Butterfly cakes with gooseberry curd
•Gooseberry and elderflower sorbet
•Gooseberry trifle