Gooseberry crumble cake
Prep
25 mins
Cook
55 mins
Servings
8
Difficulty
Medium
This gooseberry crumble cake is one of my favorite go to desserts when I want something impressive but honestly quite simple to pull together. The tart gooseberries are absolutely lovely paired with the buttery sponge and pecan crumble topping, and the whole thing comes together in under an hour and a half. What I love most is that gooseberries are packed with vitamin C, so you're getting a little nutritional boost with each bite. It's the kind of comforting cake that feels fancy enough for guests but easy enough for a lazy weekend bake when you just fancy treating yourself.
Ella x
Ingredients
- 150 gramsunsalted butter(softened, plus extra for greasing)
- 150 gramscooks' ingredients gooseberries(Cooks’ Ingredients Cooking Gooseberries or Waitrose Dessert Gooseberries)
- 150 gramscaster sugar(plus 2 tsp)
- 2waitrose british blacktail large free range eggs(large free range eggs)
- ½ tspvanilla bean paste
- 1 tbspwhole milk
- 150 gramsplain flour
- 1¼ tspbaking powder
- ½ tspfine sea salt
- 90 gramsplain flour
- 90 gramscaster sugar
- 70 gramsunsalted butter(chilled and cut into small cubes)
- 50 gramspecans(finely chopped)
Detail level
Instructions
- 1
Start by making the crumble. Put the flour, sugar, butter and a pinch of salt in a mixing bowl. Rub the mixture together with your fingertips until all the butter is mixed in and you have a sandy, slightly clumpy mixture. Mix in the pecans, then chill.
- 2
Preheat the oven to 180ºC, gas mark 4; grease a 20cm loose-bottomed, round, deep cake tin and line with baking parchment. Toss the gooseberries with 2 tsp sugar, then set aside. In a large mixing bowl, use an electric hand mixer to beat the butter and 150g sugar for 2 minutes, until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and milk. Add the flour, baking powder and salt; mix together on the lowest speed until just combined.
- 3
Scrape the mixture into the cake tin and spread out evenly. Scatter over the gooseberries. Top with the crumble, covering a little more lightly towards the centre of the cake. Bake for 50-55 minutes, until golden and a skewer inserted into the centre comes out just clean. Cool completely in the tin.
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