Gooseberry crumble cake

Gooseberry crumble cake recipe

Why choose between cake and crumble when you can have both?! The fruit in this gooseberry crumble cake really offsets the sweetness. We won’t judge if you serve it with custard.

Gooseberry crumble cake

This recipe is adapted from one spotted in Sainsbury’s Magazine. We’ve added a little extra fruit (obvs), and a sprinkling of flaked almonds on top for extra crunch.

If you didn’t manage to get any gooseberries this summer, don’t despair! There’s plenty in the freezers at the farm shop, open all year round.

Freshly picked gooseberries

It would be just as delicious with red gooseberries; you can reduce the sugar to 100g on account of red gooseberries’ natural sweetness.

The recipe was tested, adapted, and snapped by The North Essex Larder, a local foodie who’s made it her mission to celebrate all the deliciousness this area has to offer. Check out all the wonderful independent producers and eateries showcased over on Instagram and Facebook.

Slice of gooseberry crumble cake


  • 300g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 125g caster sugar (100g if using red gooseberries)
  • 200g gooseberries, topped and tailed
  • 1 large egg
  • 250ml low-fat natural yogurt
  • 75ml sunflower oil

For the crumble topping:

  • 50g salted butter, diced
  • 75g plain flour
  • 50g demerara sugar
  • a handful of flaked almonds


  1. Preheat the oven to 190°C, fan 170°C, gas 5. Line the base and sides of a 23cm round springform tin with baking paper.
  2. Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Stir in 75g of the caster sugar.
  3. Mix the rest of the caster sugar with the gooseberries. Set aside.
  4. For the crumble topping: rub the butter into the plain flour; stir in the demerara sugar – it should form small clumps. Set aside.
  5. Beat together the egg, yogurt and oil until well mixed.
  6. Then fold this into the dry ingredients (in step 2) to form a batter. Ensure all the flour is incorporated but be careful not to over mix or the cake will be tough.
  7. Spoon the cake mixture into the cake tin, smooth the surface, then scatter the gooseberries on top along with any loose sugar.
  8. Add the crumble topping, sprinkle the flaked almonds on top, then bake for 40-45 minutes or until a skewer comes out clean.
  9. Cool in the tin for 15 minutes, then remove from tin and cool completely on a wire rack. Dust with icing sugar to serve.

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