Converting grams to ounces and cups is not easy! Somehow it seems that Gooseberries are plentiful in countries that use the metric system. I did my best to convert and, I have to say, the results were excellent.
GOOSEBERRY CRUMBLE CAKE
1 1/2 cups cleaned gooseberries
3/4 cup unsalted, softened butter
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
3 ounces ground almonds
1 1/8 cup flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon vanilla
Crumble:
3/4 cup flour
1/4 cup unsalted, softened butter
2 tablespoons sugar
- Preheat the oven to 350 degrees. Grease a square cake pan. To make the cake, beat the butter and sugars in a mixer for 8-10 minutes until fluffy. Break the eggs and beat them gently with a fork. Add slowly, with the beater, to the butter and sugar mixture.
- Combine the ground almonds into the flour, salt and baking powder. Gradually add the flour mixture to the sugar mixture. Pour the batter into the baking pan. Scatter the gooseberries on the top.
- Make the crumble topping by mixing the flour butter and sugar in the food processor. Scatter the crumbs loosely over the top of the gooseberries.
- Bake for about an hour, checking to assure the cake it done. Remove the cake from the oven and cool before serving.
