English goosberry and vanilla crumble cake with clotted cream

A delicious use of this often overlooked British fruit.

Serves
6
Preparation time
15 minutes
Cooking time
30 minutes

Ingredients

  • 150g English gooseberries, fresh or frozen
  • 260g caster sugar
  • 110g unsalted butter, softened
  • 55g self-raising flour
  • 100g ground almonds
  • 2 medium eggs
  • 1 tsp vanilla extract
  • West Country clotted cream, to serve

Method

  1. Preheat oven to 190°C/375°F/Gas 5. Line a greased 20cm cake tin with baking parchment.
  2. In a small pan set over medium heat, mix the gooseberries and 150g of the sugar. Heat gently until sugar is dissolved. Set aside.
  3. Beat together the remaining sugar and butter until pale. Take a tablespoon of the mix out and mix with 1 tablespoon of ground almonds and 1 tablespoon of flour to make a crumble. Set the crumble mix aside.
  4. Beat the eggs and vanilla extract into the creamed butter and sugar. Fold in the remaining flour and almonds, followed by the gooseberries. Spoon into the cake tin, and sprinkle over the reserved crumble mix.
  5. Bake for 30 minutes, until a skewer comes out clean when inserted (this cake is not meant to be light and fluffy, but beautifully dense). Serve warm with cream.

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