Gooseberry Buckle

When the broad beans from the garden finished, I was able to fill the gap with frozen broad beans from the supermarket. When a gooseberry crop didn’t eventuate, I thought a Farmers’ Market would be the only possible source, so I was delighted to find punnets of fresh gooseberries at the supermarket in the weekend. A search for recipes led to another buckle cake (three layers of cake, fruit and crumble, as in the Blackcurrant Buckle I made several days ago). I supplemented the purchased gooseberries with a few strawberries and blueberries to make up the weight stipulated in the recipe and the combination was perfect.

The cake layer is light – an almond sponge, rather than the heavier chocolate base of the Blackcurrant Buckle. The crumble topping includes rolled oats and flaked almonds.

Thank you, bbcgoodfood.com