Gooseberry Buckle Cake with Almond Crumble
A delightful summer dessert featuring tart gooseberries nestled in a soft, almond-infused sponge and topped with a crunchy oat crumble. This classic buckle cake is perfect for afternoon tea or served warm with a dollop of cream.
Servings8 Portions
Prep Time15 Mins
Cook Time70 Mins
Difficulty
Intermediate
Ingredients
8
- unsalted butter, softened200 g
- golden caster sugar200 g
- vanilla extract1 tsp
- eggs3
- plain flour200 g
- baking powder2 tsp
- ground almonds50 g
- soured cream100 ml
- cold unsalted butter, cubed50 g
- porridge oats60 g
- flaked almonds25 g
- fresh or frozen gooseberries500 g
- caster sugar2 tbsp
Step-by-Step Instructions
01
Prepare the gooseberry filling by combining the gooseberries and 2 tbsp of caster sugar in a bowl. Lightly crush the berries with a fork to release their juices and set aside to macerate.
02
To make the crumble topping, place the flour and cold cubed butter in a small bowl. Rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar, oats, and flaked almonds, then use your hands to bring the mixture together into a loose, clumpy dough. Chill in the refrigerator for at least 30 minutes.
03
Preheat your oven to 180°C (160°C fan/gas 4). Grease a 23cm loose-bottom cake tin with butter and line the base with baking parchment.
04
In a large bowl or stand mixer, beat the softened butter, golden caster sugar, and vanilla extract together until the mixture is pale, light, and fluffy.
05
Add the eggs one at a time, beating well after each addition. Add a spoonful of the measured flour between each egg to prevent the batter from curdling.
