I make a gooseberry crumble cake each summer, sometimes tinkering with the recipe so that it is more cake than crumble, or vice versa. This year I think I have the ratio about right, and the two layers carry enough natural sweetness to balance the sourness of the gooseberries. Once you involve double cream or vanilla ice-cream what is a tea-time cake becomes a dessert. Serves 8 butter 125g caster sugar 125g eggs 3 medium plain flour 75g baking powder 1 level tsp ground almonds 75g gooseberries 325g For the crumble: plain flour 110g butter 80g demerara sugar 3 tbsp You will also need a 20cm, deep-sided, springform cake tin. Cream the butter and caster sugar together until light and fluffy. This is best done using a food mixer. Stir together the flour, baking powder and ground almonds. Break the eggs into a bowl and beat with a fork or small whisk. Make the crumble. Rub the 80g of butter, in small pieces, into the flour then stir in the demerara sugar and set aside. Set the oven at