Gooseberry crumble cake

Start by making the crumble. Put the flour, sugar, butter and a pinch of salt in a mixing bowl. Rub the mixture together with your fingertips until all the butter is mixed in and you have a sandy, slightly clumpy mixture. Mix in the pecans, then chill.

Preheat the oven to 180ºC, gas mark 4; grease a 20cm loose-bottomed, round, deep cake tin and line with baking parchment. Toss the gooseberries with 2 tsp sugar, then set aside. In a large mixing bowl, use an electric hand mixer to beat the butter and 150g sugar for 2 minutes, until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and milk. Add the flour, baking powder and salt; mix together on the lowest speed until just combined.

Scrape the mixture into the cake tin and spread out evenly. Scatter over the gooseberries. Top with the crumble, covering a little more lightly towards the centre of the cake. Bake for 50-55 minutes, until golden and a skewer inserted into the centre comes out just clean. Cool completely in the tin.