Gooseberry Crumble Cake

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gooseberry crumble cake

There is a stand at the farmers’ market which I love and which often only sells two or three different fruits. It occupies a table which is barely more than a metre wide, yet there are always long queues of people waiting eagerly to get their hands on – what I think are – the best cherries and apricots in town.

zurich farmers market

So far this summer, the children and I have been feasting on big, fat cherries from France; they are so juicy that, even with a bib, my children still manage to stain all of their clothes purple. But I have been enjoying them too much to care about the extra laundry duties.

gooseberries

Last week, while the children were helping the friendly vendor to select some cherries, I noticed an almost empty crate at the end of the stand with two lonely looking punnets of gooseberries. I bought them with the intention of making a gooseberry fool, except the weekend came and went in a flash and the recent summer heat has made all of the fruit in our home ripen more quickly than usual.

gooseberries

So I turned to my trusty crumble cake recipe and made a delicious Gooseberry Crumble Cake. Gooseberries, especially when they are green, are quite tart and are more suitable for cooking than eating raw. This crumble cake is a lovely option as the sour berries are offset nicely by the sweet crumble topping. And even in this so-called heat wave in Zurich, no one can really say no to cake.

gooseberry crumble cake

Gooseberry Crumble Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 6
Ingredients
  • For the cake:
  • 140 g (5 oz) plain flour
  • 2 teaspoons baking powder
  • 50 g (1/4 cup) caster sugar
  • 1 egg
  • 3 tablespoons full cream milk
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 85 g (3 oz) unsalted butter, melted
  • 300g-500g gooseberries
  • edible flowers to decorate (optional)

  • For the crumble:
  • 40 g (1/3 cup) plain flour
  • 35 g (1¼ oz) caster sugar
  • 35 g (1¼ oz) cold unsalted butter, cubed
Method
  1. Preheat the oven to 180°C (350°F).
  2. Grease and line the base of a 20 cm (8 inch) round springform cake tin.
  3. Place the flour, baking powder and sugar into a large bowl.
  4. In a large jug or mixing bowl, whisk together the egg, milk, vanilla and melted butter.
  5. Gently mix the liquid ingredients into the dry ingredients until everything is incorporated.
  6. Spoon the mixture into the cake tin.
  7. Gently wash the gooseberries, and top and tail each berry. Arrange the gooseberries on top of the batter, and gently press them into the batter.
  8. Make the crumble topping by placing the flour, sugar and butter into a large bowl. Rub the butter into the other ingredients with your fingertips until you have a mixture resembling wet sand.
  9. Sprinkle the crumble topping over the gooseberries.
  10. Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.
  11. Leave the cake to cool in the tin on a wire rack for about 10 minutes before serving warm or transferring to a wire rack to cool completely.
  12. If you fancy, decorate with edible flowers.

Share your photos!

If you have tried this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird

13 Comments

  1. I have gone a bit gooseberry crazy recently, they are around for such a short time! I’ve made pies and fools and jam, but no cakes yet! This looks absolutely gorgeous, Thanh! <3

    Reply
    • Eat, Little Bird 21 July 2016

      Thanks, Louise! This was my first time cooking with them. I had seen a delicious recipe for gooseberry fool which I hope to try soon 🙂

      Reply
  2. This looks so delicious Thanh! I love the finished cake, the gooseberries look so pretty.

    Reply
  3. Beeta @ Mon Petit Four 6 August 2016

    This looks so beautiful, Thanh! I love that you combined a crumble with a cake – that’s so genius!

    Reply
  4. Mary 3 February 2017

    What a lovely cake! I sometimes come across gooseberries at the market but never know what to do with them. Thanks for the inspiration!

    Reply
    • Eat, Little Bird 4 February 2017

      You’re welcome! Hope you will get to try this recipe one day 🙂

      Reply
  5. Tara 3 February 2017

    Such a gorgeous cake! I haven’t cooked with gooseberries before. They look amazing. Love your flowers on top.

    Reply
    • Eat, Little Bird 4 February 2017

      Thanks, Tara! I was lucky to have mint flowers in bloom to decorate the cake 🙂

      Reply
  6. Haley D. Williams 3 February 2017

    I’ve never had gooseberries before! I had no idea they are tart and better suiting for cooking. Learn something new everyday! Makes for a good excuse to try this crumble cake 🙂

    Reply
    • Eat, Little Bird 4 February 2017

      Yes, the gooseberries lend themselves well to baking, and I’m always finding ways to make a different crumble cake!

      Reply
  7. Luci's Morsels 4 February 2017

    This crumble looks so tasty! I absolutely love farmers market-inspired dishes!!

    Reply
    • Eat, Little Bird 5 February 2017

      Thank you! I always end up buying more than I should at the farmers’ market – everything always looks so fresh and beautiful 🙂

      Reply

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