Gooseberry crumble cake
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Gooseberry crumble cake
Gooseberries can be very tart but work well in a sweet cake like this, with a delicious crumble topping
Serves: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
324Kcal
Fat
11gr
Saturates
4gr
Carbs
49gr
Sugars
20gr
Fibre
2gr
Protein
6gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 300g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125g caster sugar
- 150g gooseberries, topped and tailed
- 1 large egg
- 250ml low-fat natural yogurt
- 75ml sunflower oil
For the crumble topping
- 50g salted butter, diced
- 75g plain flour
- 50g demerara sugar
Step by step
Get ahead
Keeps for 2-3 days in an airtight container, or can be frozen.
- Preheat the oven to 190°C, fan 170°C, gas 5. Line the base and sides of a 23cm round springform tin with baking paper.
- Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Stir in 75g of the caster sugar. Mix the rest of the caster sugar with the gooseberries. Set aside.
- For the crumble topping, in a bowl rub the butter into the plain flour; stir in the demerara sugar – it should form small clumps. Set aside.
- Beat the egg with the yogurt and oil and fold into the dry ingredients from step 2 to form a batter. Don’t overmix or the cake will be tough, but make sure there aren’t any pockets of flour. Spoon into the cake tin, smooth the surface and scatter the gooseberries on top, with any loose sugar. Add the crumble topping, then bake for 40-45 minutes or until a skewer comes out clean.
- Cool in the tin for 15 minutes, then unmould and cool completely on a wire rack. Dust with icing sugar to serve.
