Seasonal local food recipe No.101: Nigel Slater’s gooseberry crumble cake

This is a delicious alternative to the traditional gooseberry crumble and takes only a little longer to make. Try it with Mark Norman’s organically-grown gooseberries in this week’s veg boxes, also available for sale at St Kew Harvest Farm Shop.

The ground almonds make all the difference. And if you’ve got any elderflower cordial, add a few drops of that. As Nigel Slater says, it’s very much a “cut-and-come-again cake” so it’s popular with children and teenagers. My daughters love it.

Serves 8

Preparation and cooking: 75 – 90 minutes (mostly cooking time)

For the cake:
butter, softened 180g
golden caster sugar 90g
light muscovado sugar 90g
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. Then scatter the crumble mixture loosely over the gooseberries.

Bake for 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.

Try these recipes for gooseberry sauce

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