Gooseberry crumble cake

Name: Gooseberry crumble cake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 400 g Gooseberries (e.g. red and green); 75 g Hazelnut kernels; 300 g Flour; 180 g cold + some butter; 180 g demerara sugar; 7-10 Tbsp Salt; 1⁄2 Tsp Cinnamon

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

400 g Gooseberries (e.g. red and green)
75 g Hazelnut kernels
300 g Flour
180 g cold + some butter
180 g demerara sugar
7-10 Tbsp Salt
1⁄2 Tsp Cinnamon

Directions

1
Wash and clean the gooseberries and drain well. Chop the hazelnuts coarsely.
2
For the crumbles, mix flour, 180 g butter in pieces, sugar, 1 pinch of salt and cinnamon in a large mixing bowl first with the dough hooks of the mixer, then quickly work into crumbles with your hands.
3
Add gooseberries and hazelnuts to the crumble. Spread everything in a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 40 minutes. Take out and let it cool down. Whipped cream tastes good with it.