Gooseberry Crumble Cakes
The English Kitchen
The English Kitchen
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Ingredients

  • 6 mini cakes
  • 300 g of gooseberries, topped and tailed (about 2 cups)
  • 180 g butter, softened (3/4 cup)
  • 90 g golden caster sugar (scant 1/2 cup)
  • 90 g soft light brown sugar (1/3 cup packed)
  • 2 large free range eggs
  • 80 g ground almonds (15 TBS)
  • 150 g self raising flour (1 1/3 cup)
  • few drops vanilla
  •  
  • For the crumble topping
  • 110 g plain flour (1 cup)
  • 80 g butter (5 1/2 TBS)
  • 2 TBS caster sugar
  • few drops water

Instructions

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