A true classic. If you’ve just come back from the garden with a bucket full of gooseberries, you’ve found exactly the right recipe ;). This is a light and fluffy gooseberry cake topped with a generous layer of buttery crumble. It’s very easy to make. The sponge is based on kefir or soured milk, which gives it a wonderfully soft texture without requiring a large amount of fat. Highly recommended!
Ingredients for the gooseberry cake:
- 65 g butter
- ⅔ cup caster sugar
- ½ packet vanilla sugar
- 1 large egg
- 1 cup kefir or soured milk
- 2 cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 500 g gooseberries, topped and tailed
All ingredients should be at room temperature. Sift together the flour, baking powder and bicarbonate of soda, then set aside.
Place the butter and both sugars into the bowl of a stand mixer and beat until pale and fluffy. Add the egg and beat until fully incorporated. Add the kefir in three additions, alternating with the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
Line the base of a 26 cm round cake tin with baking paper. Transfer the batter to the prepared tin and level the surface. Arrange the gooseberries evenly over the top and sprinkle with the crumble topping.
Bake at 170°C for approximately 45–60 minutes, or until a skewer inserted into the centre comes out clean and the crumble is golden and crisp. Remove from the oven and leave to cool.
Ingredients for the crumble topping:
- ½ cup plain flour
- 5 tablespoons sugar
- ½ packet vanillin sugar
- 60 g butter, melted
Rub all the crumble ingredients together between your fingertips until clumps form. If the crumble mixture seems too wet, add a little extra flour and mix again.
Enjoy!
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