Gooseberry buckle cake

• unsalted butter↗200g g

  softened, plus extra for the tin

• golden caster sugar↗200g g
• vanilla extract↗1 tsp tsp
• eggs↗3
• plain flour↗200g g
• baking powder↗2 tsp tsp
• ground almonds↗50g g
• soured cream↗100ml ml
• plain flour↗60g g
• cold unsalted butter↗50g g

  cut into cubes

• golden caster sugar↗60g g
• porridge oats↗60g g
• flaked almonds↗25g g
• fresh or frozen gooseberries500g g

  (see tip below; a mixture of green and pink if available)

• caster sugar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   For the filling, combine the gooseberries and sugar in a bowl, lightly crushing the berries. Set aside to macerate.

2. 2

   To make the crumble topping, rub the flour and butter together in a small bowl until the mixture resembles breadcrumbs. Stir in the sugar, oats and almonds, and bring together into a loose dough using your hands. Chill for at least 30 mins, or up to a day.

3. 3

   Heat the oven to 180C/160C fan/gas 4. Butter a 23cm loose-bottom cake tin and line with baking parchment. Beat the butter, sugar and vanilla together using a stand mixer or electric whisk until light and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour in between each addition to prevent the mixture from curdling. Fold in the rest of the flour, the baking powder, ground almonds and soured cream to combine. Spoon into the tin, followed by the gooseberry filling. Scatter the crumble topping over the surface to cover the filling and bake for 1 hr-1 hr 10 mins until a skewer inserted into the middle comes out clean. If the cake brown too quickly, cover it with foil for the final 15 mins. Leave to cool completely in the tin, then chill until just cold to make slicing easier. Will keep in an airtight container for up to three days.