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Gooseberry Crumble Cake

It's peak gooseberry season, so we'll be making this lovely cake recipe from Nigel Slater's Kitchen Diaries ...

1hr 40mins to prepare
Serves 12
Print Recipe


  • 300g gooseberries
  • 180g soft butter
  • 90g golden caster sugar
  • 90g light muscovado sugar
  • 2 eggs
  • 80g ground almonds
  • 150g self-raising flour
  • 1tsp vanilla extract
  • 3tbsp elderflower cordial
  • For the crumble topping:
  • 80g butter
  • 2tbsp caster sugar
  • 110g plain flour


  1. Preheat the oven to 180 degrees. Grease and line a 22cm round cake tin.
  2. Prepare the gooseberries by washing thoroughly and removing the tops and tails.
  3. In a large mixing bowl beat together the butter and sugars with an electric whisk until pale and fluffy. Gradually add in the eggs, vanilla and elderflower cordial.
  4. Once smooth, fold the almonds and flour into the mixture with a large metal spoon.
  5. Spoon the cake mixture into the prepared tin and top with an even layer of gooseberries.
  6. To make the crumble topping, rub the butter into the flour in a separate mixing bowl with your fingertips until it resembles coarse breadcrumbs. Add the sugar and mix. Add in a few drops of water and shake the bowl a little to form some larger pieces that will give that extra contrast in texture.
  7. Scatter the crumble topping over the gooseberries.
  8. Bake for about an hour until golden and the cake layer is fully baked. You can test for this by inserting a skewer into the middle of the cake and checking that it comes out clean.
  9. Remove from the oven and cool on a wire cooling rack once removed from the tin. Serve warm!
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