Gooseberry & almond streusel squares

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• Sue G from Wigan

  27 September 2011

  Sue G from Wigan rated and commented on this recipe

  

  Made this with rhubarb and it was delicious, went down a treat with adults, teenagers and younger ones. Great when you've got people round as you can pre-prepare it and then just stick it in the oven when you sit down for your main course.

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• lynda

  01 October 2011

  lynda rated and commented on this recipe

  

  Fantastic. I made it several times now with gooseberries from the garden, we adore it. I also tried with raspberries and it is equally good.

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• Dot

  20 November 2011

  Dot commented on this recipe

  Replaced some of the flour and almonds with oats, used strawberry conserve for the filling. Very nice will make again.

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• Gill

  12 February 2012

  Gill rated this recipe

  

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• Martha

  22 June 2012

  Martha rated and commented on this recipe

  

  Delicious way to use gooseberries! I didn't quite have enough for the recipe so used some red currants in there too - i think this would be delicious with all berries.

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• yummy stuff

  02 July 2012

  yummy stuff rated and commented on this recipe

  

  Yum. Will certainly make again. In my haste to make it , I did not read recipe correctly and I mixed the ingredients in my mixer. The result was rather like shortbread . But I carried on and the final result was more than satisfactory. Next time I will do it by hand, and add some spices.

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• madhairsoty

  02 July 2012

  madhairsoty commented on this recipe

  What a simply amazing cake. My partner said "it is the best cake he has ever eaten" I made this for some friends who were coming round for a mid afternoon cup of tea using my neighbours home grown gooseberries (from frozen). They loved it too!!! The recipe is so simple to use and produces a fabulous cake. I had not rubbed all of the butter into the flour as the mix was becoming a little wet but this did not seem to matter to the end result. I am making this again today for my partner to take to work for his friends. One that will certainly make my shortlist in the future

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• madhairsoty

  02 July 2012

  madhairsoty rated and commented on this recipe

  

  What a fantastic cake. My partner described it "as the best cake he had ever eaten". I made this very last minute for some friends that were coming round for a cup of tea on a friday afternoon. They loved it and couldn't get enough of the cake. I was a little worried as I hadn't fully rubbed the butter into the flour as the mix was becoming a little wet but this did not seem to matter to the end result. A great cake that I will definitely make again and again

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• Annie P

  09 July 2012

  Annie P rated this recipe

  

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• Annie P

  10 July 2012

  Annie P commented on this recipe

  Worked well with this year's berries - no sun to sweeten them! - so will consider reducing the sugar in a good summer (remember those?). Eat quickly as it goes soggy and am anticipating having to pop in the oven again when the frozen slices come out of the freezer.

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• mambo_octet

  01 August 2012

  mambo_octet rated and commented on this recipe

  

  A high quality dessert, that wouldn't be out of place in a posh restaurant. I made it in two round cake tins and froze one. The flavour improved with the unfrozen one over the two or three days it lasted. Delicious!

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• Frantic Flapjack

  09 September 2012

  Frantic Flapjack rated and commented on this recipe

  

  Sorry to be a party pooper but this wasn't great. Very crumble to eat on the day but the next day it became limp and soggy.

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Ingredients

• 250g chilled butter , chopped
• 250g self-raising flour
• 125g ground almonds
• 125g light muscovado sugar
• 350g gooseberries , fresh or frozen
• 85g caster sugar , plus extra
• 50g flaked almonds

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Difficulty and servings

CUT INTO 8 squares

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Ingredients

• 250g chilled butter , chopped
• 250g self-raising flour
• 125g ground almonds
• 125g light muscovado sugar
• 350g gooseberries , fresh or frozen
• 85g caster sugar , plus extra
• 50g flaked almonds

PER SERVING

589 kcalories, protein 8g, carbohydrate 56g, fat 38 g, saturated fat 17g, fibre 4g, sugar 32g, salt 0.78 g

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