Gooseberry Crumble-Cake

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 1
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. 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. 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. 3

    Waiting time approx. 40 minutes

Nutrition Facts

KCAL
390 kcal
CARBS
43 g
FATS
22 g
PROTEINS
6 g