Gooseberry season calls for one thing and one thing only… this gorgeous cake recipe!
Preheat the oven to 190C, beat the butter and 125g of sugar together until fluffy. Beat in the eggs one at a time, fold in the flour, ground almonds and baking powder.
Line a cake tin with baking paper, spoon the mixture into the tin. Combine the gooseberries with the remaining sugar and place on top of the cake. Bake for 20 to 25 minutes or until baked through. Leave to cool and top with icing sugar to serve.