Gooseberry Crumble-Cake

Name: Gooseberry Crumble-Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 225 g Gooseberries; 200 g light Muscovado sugar; 275 g Butter; 4 Eggs (size M); 325 g Flour; 1 TEASPOON Baking Powder; 1 TABLESPOON Gingerbread spice; 75 g demerara sugar; 1 TEASPOON ground cinnamon; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

225 g Gooseberries
200 g light Muscovado sugar
275 g Butter
4 Eggs (size M)
325 g Flour
1 TEASPOON Baking Powder
1 TABLESPOON Gingerbread spice
75 g demerara sugar
1 TEASPOON ground cinnamon
7-10 Tbsp Fat and flour

Directions

1
Clean, wash and drain the gooseberries. Put Muscovado sugar and 200 g butter in a bowl and stir until creamy. Stir in the eggs one by one. Sift 250 g flour, baking powder and gingerbread spice into the bowl and stir in. Add gooseberries and fold in. Grease a square springform pan (24 x 24 cm) and dust with flour. Add the dough and smooth the surface
2
Grate 75 g butter in 75 g flour until lumps form. Mix with brown sugar and cinnamon. Sprinkle evenly over the surface of the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Leave to cool in the mould. Whipped cream tastes good with it
3
Waiting time approx. 40 minutes