What magnificent weather we had last weekend! The sun shone brilliantly in the cloudless, azure-blue sky, what a treat. In celebration of the sun that is set to remain for the rest of the week, I’ve baked you a very delicious, Garden Gooseberry & Almond Streusel Torte. It’s been going down a treat in my house, so I’m sure that you’ll love it too!
This is one of the best cake-for-dessert recipes I have made recently. It’s a simple sponge studded with fresh berries, it’s wonderfully moist and keeps very well for several days. I like to serve it just as it is, but if you are going down the dessert route, a dollop of lightly whipped cream or Greek-style yogurt would not go amiss.
My fondness for gooseberries began when I was a child. I picked them straight from the bush in my grandparent’s garden, honey sweet and warm from the sunshine. You don’t often see them in greengrocers and farmer’s markets these days, which is why I decided to grow my own. I chose a red variety, ‘Whinham Industry’ they’re such a pretty colour and taste so good too.
Do note that you can substitute the gooseberries for any other berry fruit. And for a spicy twist, a teaspoon of freshly ground cardamom in the cake batter is an interesting addition.
With a delicate balances of a moist crumb, tart berry fruit and a sweet, crunchy streusel topping, this seasonal torte is a must try bake this summer.
Garden Gooseberry and Almond Streusel Torte
- 175 g butter room temperature
- 175 g caster sugar
- 2 large eggs room temperature
- 1 orange zest only (optional)
- 100 g ground almonds
- 80 g plain flour
- 1 tsp teaspoon baking powder
- 180 g ripe gooseberries red or green
- 40 g plain flour
- 20 g butter room temperature
- 25 g light brown sugar
- 15 g flaked almond
- Grease and line the base of a 23cm cake tin. Preheat the oven to 160°C fan.
- Begin with topping and tailing the gooseberries. Set to one side.
- Rubber the butter into the flour, then stir in the sugar and flaked almonds. Set to one side.
- Combine the flour, ground almond, baking powder and orange zest in a bowl.
- Beat the butter with the sugar in a free standing mixer until it’s really light and fluffy, approximately 5 minutes. Lightly whisk the eggs, then add, a little at a time to the butter mixture.
- Fold in the dry ingredients in 3 stages.
- Pour the batter into the tin and smooth the surface. Scatter the gooseberries on the top. Now Scatter the streusel topping on surface of the cake.
- Bake the cake in the centre of the oven for 45-50 minutes or until when a cocktail stick inserted in the centre comes out clean.
- Let the cake cool in the tin for 10-15 minutes before turning out.
- Serve lukewarm with a dollop of lightly whipped cream or Greek style yogurt.
- only use butter and eggs at room temperature.
- beating the butter and sugar for at least 5 minutes is essential, this will give you a lovely fluffy cake.
- ovens do vary so start to check if the cake is ready after 40 minutes of baking.
If you like this recipe, you may like to try Blueberry, Buttermilk & Lime Cake