Go Back
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
Cook Time50 minutes
Total Time1 hour 20 minutes
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.