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
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
Waiting time approx. 40 minutes