I saw some gooseberries a few weeks ago sooooo I jumped at the chance and google around for a recipe with mild adaptation to the ingredients. The cake surprised me by the combination of very sharp gooseberries with some rich crumble batter plus a light almond cake. I actually loved this almond cake, very well balanced!
gooseberry crumble cupcake
makes 12 cupcakes (5cm base ones)
adapted from the English Kitchen
200g of gooseberries, topped and tailed
180g butter, softened
150g vanilla caster sugar
2 large free range eggs
80g ground almonds
150g self raising flour
few drops vanilla extract
For the crumble topping:
110g plain flour
80g butter, cold
2 tablespoon caster sugar
few drops water, if require
Preheat the oven to 180*C/gas mark 4/ 350*F.
Buttered the cupcake pan with butter or spray it with nonstick cooking spray or use cupcake cases. Set aside.
Cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla a bit at a time. Fold in the ground almonds and flour until smooth. Transfer the batter to the prepared pans, dividing it equally. Smooth the tops. Scatter the gooseberries over top, dividing them amongst the cups.
Crumble; put the flour, butter and sugar into a food processor and blitz until the mixture forms crumbs. If is too dry, add a few drop of waters. Otherwise, the butter should be sufficiently enough for it to form crumbs. Sprinkle over top of the gooseberries loosely.
Bake the cupcakes for 20 to 25 minutes, until risen and a cake tester inserted in the centres comes out clean. The appearance should look golden too! Allow to stand in the pans for 10 minutes before pushing out. Serve warm with some custard, ice cream or have it for tea!