125g butter, softened
1 cup sugar
3 large eggs
1/2 tsp almond extract
75g plain flour, sifted
75g ground almonds
3/4 tsp baking powder
1/8 tsp salt
12 ounces gooseberries, topped and tailed
35g flaked almonds
Preheat the oven to 375°. Beat the butter and 5/8 cup sugar until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in the flour, ground almonds and the baking powder using a large spatula; scrape into a buttered 9″ deep-dish pie dish or 8″ springform pan.
Toss the gooseberries with the remaining 3/8 cup sugar and spread them over the top of the cake. Bake for 20–25 minutes. Sprinkle on the almonds and return to the oven for another 10 minutes. The cake is ready when a skewer inserted into its center comes out clean. Let the cake cool in the pan if you intend to unmold it.
Dust with powdered sugar or serve with whipped cream.
2021 Very good. It barely fit in pie dish, but was very lovely. I used salted butter, used 1/8 tsp additional, and it was not too salty.
Note: This would be good with almost any fruit. Adjust the sugar down if you are using a sweeter fruit. Try with rhubarb?