GOOSEBERRY & AMARETTI CRUMBLE CAKE

Serves 8

110g (4oz) butter, softened, plus extra for greasing

110g (4oz) self-raising flour

110g (4oz) caster sugar ½tsp baking powder 2 large eggs

225-250g (8-9oz) fresh gooseberries, topped and tailed

55g (2oz) amaretti biscuits, roughly crushed into varying sizes of ‘gravel’

1tbsp demerara sugar

To serve

Icing sugar, for dusting

Crème fraîche mixed with a little elderflower cordial, to taste, or double cream (optional)

Preheat the oven to 160°C/ fan 140°C/gas 3. Lightly butter a loose-bottomed 20cm round cake tin and then line the base with a disc of baking parchment.

Put the butter, selfraising flour, caster sugar, baking powder and eggs in a food processor and whizz them all together for 20-25 seconds, until well mixed (or put them into a bowl and beat together by hand or with an electric handheld mixer to make a soft cake mixture).

Spoon the cake mixture into the prepared tin and spread evenly. Arrange the gooseberries on top, pushing them slightly into the cake mixture. Scatter all but a tablespoon of the crushed amaretti evenly over the top, then sprinkle over the demerara sugar.

Bake for 50-60 minutes, until a skewer inserted in the middle comes out clean. If it’s not ready, bake it for a little longer. Remove from the oven and leave to cool in the tin for 5 minutes, then remove from the tin (keeping it gooseberry-side up) and transfer to a wire rack. You can serve it either warm or cold.

Just before serving, scatter the cake with the reserved amaretti crumble, then dredge the top with icing sugar. Serve with the elderflower crème fraîche or double cream, if you like.