A delicate, buttery gooseberry cake made entirely from crumble pastry – baked both as the base and the topping. The crumble is perfectly buttery and fragrant with vanilla, and tastes wonderful with the tart, juicy gooseberries.
Ingredients for the crumble cake:
- 300 g plain flour
- ½ teaspoon baking powder
- 220 g butter, at room temperature
- 1 tablespoon vanilla sugar or 2 teaspoons vanilla extract
- 6 tablespoons demerara sugar
Place the flour and baking powder in a bowl. Add the soft butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Add both sugars and rub again to form a crumble mixture.
Ingredients for the gooseberry filling:
- 600 g gooseberries, topped and tailed
- 5 tablespoons demerara sugar
Line the base of a 23 cm round tin with baking parchment. Spread half of the crumble mixture evenly over the base and gently press it down. Pre-bake at 180ºC for 15 minutes. Remove from the oven, scatter the gooseberries evenly over the base, then sprinkle with 5 tablespoons of sugar. Cover with the remaining crumble mixture.
Return to the oven (same temperature) and bake for a further 35 minutes, until golden. Remove and allow to cool. Dust with icing sugar before serving.
Enjoy!
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