Gooseberry buckle cake

Got a glut of homegrown gooseberries? Showcase them at their very best in this glorious cake, with a sponge base, gooseberry filling and crumble topping

Prep:15 mins
Cook:1 hrs 10 mins
plus at least 30 mins chilling and cooling

Serves 8
Easy

Nutrition per serving

kcal 676
fat 75g
saturates 19g
carbs 75g
sugars 0g
fibre 4g
protein 10g
salt 0.4g

Ingredients

200g unsalted butter, softened, plus extra for the tin
200g golden caster sugar
1 tsp vanilla extract
3 eggs
200g plain flour
2 tsp baking powder
50g ground almonds
100ml soured cream
60g plain flour
50g cold unsalted butter, cut into cubes
60g golden caster sugar
60g porridge oats
25g flaked almonds
500g fresh or frozen gooseberries (see tip below; a mixture of green and pink if available)
2 tbsp caster sugar

Method

For the filling, combine the gooseberries and sugar in a bowl, lightly crushing the berries. Set aside to macerate.
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.
Heat the oven to 180C/160C fan/gas 4. Butter a 23cm loose-bottom cake tin and line with baking parchment. Beat the butter, sugar and vanilla together using a stand mixer or electric whisk until light and fluffy. 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 brown 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.