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Garden Gooseberry & Almond Streusel Torte

19th July 2021 by Louise
Garden Gooseberry & Almond Streusel Torte

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.

‘Whinham Industry’ Red Gooseberries

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.

Print Recipe
5 from 2 votes

Garden Gooseberry and Almond Streusel Torte

A delicious, moist Streusel cake that serves very well as a dessert with lightly whipped cream.
Prep Time30 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert/Fika
Keyword: cake,, dessert,, Fika,
Servings: 8 portions

Ingredients

  • 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

Streusel Topping

  • 40 g plain flour
  • 20 g butter room temperature
  • 25 g light brown sugar
  • 15 g flaked almond

Instructions

  • 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.

Streusel Topping

  • Rubber the butter into the flour, then stir in the sugar and flaked almonds. Set to one side.

Cake Batter

  • 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.
slice of gooseberry and almond streusel torte
A moist cake that keeps for several days.

Tips:

  • 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

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Category: Baking, Cakes, Desserts, FikaTag: baking, dessert, fika, seasonal
Previous Post:New Potato Salad with Fresh PeasHealthy New Potato Salad with Fresh Peas
Next Post:Vegetarian Mushroom Stuffed PeppersVegetarian Mushroom Stuffed Peppers

Reader Interactions

Comments

  1. Julia

    20th July 2021 at 10:32 pm

    5 stars
    Looks so delicious, will definitely give it a try!

    Reply
    • Louise

      21st July 2021 at 4:46 pm

      That’s fantastic Julia, please let me know what you think.

      Reply
    • Louise

      31st July 2021 at 3:16 pm

      Fantastic Julia :-))

      Reply
  2. Eva Overend

    30th June 2022 at 9:30 pm

    I made this Gooseberry and Almond streusel cake to enjoy with a cup of tea, what a success! We all just loved it. I can imagine, served with cream, it is a lovely dessert.

    Reply
    • Louise

      30th June 2022 at 9:42 pm

      I’m so pleased you liked
      It. It’s a simple recipe that works well with most summer fruit.

      Reply
  3. Deborah

    31st July 2022 at 9:00 pm

    5 stars
    Such a beautiful cake, 😋absolutely delicious with a crispy topping and fluffy texture. It isn’t the least bit heavy or soggy which can sometimes be the result when baking with berries that release a fair amount of moisture. It is pretty easy to make using everyday ingredients (apart from red gooseberries). I really wanted to make with these lovely berries so bought fresh at the earliest opportunity. I addd the cardamom and orange zest that gave the cake a delicate flavour taking it to the next level!💫 I recommend everyone to do so! I rotated the cake after 35 minutes and removed from my fan oven after 48 mins, even though a few moist crumbs showed on my toothpick, as it will continue baking slightly whilst cooling. Thank you for sharing another successful recipe Louise. It’s a definite keeper! 👍

    Reply
    • Louise

      1st August 2022 at 7:13 am

      Very happy to hear this Deborah. I made this cake recently for a family gathering, I think I converted a few gooseberry haters! Thank you for taking the time to post this comment too.

      Reply

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Recipe Rating




Only @nigellalawson could make squeezing in just o Only @nigellalawson could make squeezing in just one more baking book sound so elegant. She wrote the loveliest words about Buns: Sweets and Simple Bakes — and went for the Brown Butter & Vanilla, a quiet favourite of mine. Deceptively simple, but the kind of bun that’s never trying too hard, because it doesn’t need to.

So chuffed you took the time, Nigella — thank you.

@quadrillebooks 
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Tip: blitz the blanched almonds with the veg stock first until really smooth – that’s key. Then add the cucumber, herbs, spring onions, garlic, EVOO, lemon, vinegar, and just a third of the yogurt. Only whisk in the rest once the soup’s puréed – it gives a lovely thick, creamy texture. If you add all the yogurt to the blender at once, it can end up a bit thinner than you’d like.

Finish with a swirl of EVOO, a drizzle of thinned yogurt, and maybe a few cucumber ribbons if you're feeling a bit cheffy.

As I sat down to eat, it occurred to me that some chopped pickled jalapeños on top would be lovely – so that’s exactly what I added to the finished soup before tucking in!

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6. Grass dancing in the wind



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