Feeling the need of some cake, I looked at Nigel Slater's recipe for Gooseberry Crumble Cake, which can be found here
My gooseberries are not quite ready so I used still frozen damsons and blackberries. Here is the almond sponge in the tin ready for its top layer of fruit:
Topped with the still frozen fruit:
Then the crumble topping:
And cooled after baking:
The almond cake is lovely and would make a nice cake by itself. The crumble for the first day was crisp and crunchy but after being in a tin overnight, had gone soft but was still nice.
All in all, a good cake.
Have a lovely weekend everyone!