Instructions

1. Preheat the oven to 180°C (350°F).
2. Grease and line the base of a 20 cm (8 inch) round springform cake pan.
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 pan 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.