Shettleston Community Growing Project


· 180g butter, softened

· 90g golden caster sugar

· 90g light muscovado sugar

· 2 eggs

· 80g ground almonds

· 150g self-raising flour

· 2-3 drops vanilla extract

· 350g gooseberries

For the crumble:

· 110g plain flour

· 80g butter

· 2 tbsp caster sugar


Gooseberry crumblePreheat the oven to 175C/gas mark 3

Line the base of a 20cm round tin with baking parchment

To make the crumble topping, blitz the flour and the butter to crumbs in a food processor

Add the caster sugar and mix lightly

Remove the mixer bowl from the stand and add a few drops of water

Shake the bowl a little so that some of the crumbs stick together like small pebbles

To make the cake, beat the butter and sugars in a food mixer for 8 – 10 minutes until pale and fluffy

Beat the eggs gently then gradually introduce them to the mixture with the beater on slow

Fold in the ground almonds and flour then add the drops of vanilla extract

Transfer the mixture to the tin and smooth it flat

Scatter the gooseberries on top, pressing them down a little

Scatter the crumble mixture loosely over the gooseberries

Bake for 60 – 75 minutes, checking for doneness with a skewer

The skewer should come out damp from the gooseberries but without any raw cake mixture attached

Leave to cool in the tin, then remove, and set aside

By Nigel Slater