Gooseberry buckle cake
GOOSEBERRIES
SERVES 8 PREP 15 mins plus at least 30 mins chilling and cooling
COOK 1 hr 10 mins EASY V
200g unsalted butter, softened,
plus extra for the tin
200g golden caster sugar
1 tsp vanilla extract
3 eggs
200g plain lour
2 tsp baking powder
50g ground almonds
100ml soured cream
For the crumble topping
60g plain lour
50g cold unsalted butter,
cut into cubes
60g golden caster sugar
60g porridge oats
25g laked almonds
For the gooseberry illing 500g fresh or frozen gooseberries (see tip below; a mixture of green and pink if available)
2 tbsp caster sugar
1 For the filling, combine the gooseberries and sugar in a bowl, lightly crushing the berries. Set aside to macerate.
2 To 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.
3 Heat the oven to 180C/160C fan/ gas 4. Butter a 23cm loose-bottomed cake tin and line with baking parchment. Beat the butter, sugar and vanilla together using a stand mixer or electric whisk until light and flu y. 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 browns 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.
GOOD TO KNOW vit c
PER SERVING 676 kcals • fat 36g • saturates 19g • carbs 75g • sugars 44g • ibre 4g • protein 10g • salt 0.4g
tip
Tip frozen gooseberries into a sieve set over a bowl and defrost in the fridge overnight. This ensures the cake doesn’t become soggy. Leftover gooseberry juice makes a tangy addition to smoothies or porridge.
Leftover gooseberry juice makes a tangy addition to smoothies or porridge