Serves 8
butter, softened 180g
golden caster sugar 90g
light muscovado sugar 90g
butter, softened 180g
eggs 2
ground almonds 80g
self-raising flour 150g
vanilla extract 2–3 drops
gooseberries 350g
For the crumble:
plain flour 110g
butter 80g
caster sugar 2 tbsp
Preheat the oven to 175C/gas mark 3.
Line the base of a 20cm round tin with baking parchment.
To make the crumble topping, blitz the flour and the butter to crumbs in a food processor. Add the caster sugar and mix lightly. Remove the mixer bowl from the stand and add a few drops of water. Shake the bowl a little so that some of the crumbs stick together like small pebbles.
To make the cake, beat the butter and sugars in a food mixer for 8-10 minutes until pale and fluffy. Beat the eggs gently then gradually introduce them to the mixture with the beater on slow.
Fold in the ground almonds and flour then add the drops of vanilla extract. Transfer the mixture to the tin and smooth it flat. Scatter the gooseberries on top, pressing them down a little.
Scatter the crumble mixture loosely over the gooseberries. Bake for an 60-75 minutes, checking for doneness with a skewer. The skewer should come out damp from the gooseberries but without any raw cake mixture attached. Leave to cool in the tin, then remove and set aside.
Philosophising... 