Place all ingredients except gooseberries into a large bowl and beat well. Spread half the almond mixture into a buttered and floured, or non-stick, 22 cm diameter cake pan. Sprinkle gooseberries over and dot remaining cake mixture on top so that it almost covers fruit.Bake at 180 ºC for about 1 hour, or until just firm and golden brown. Cool for a few minutes in pan, then cool to lukewarm on a wire rack. Serve warm, dusted with icing sugar and cinnamon and accompanied by a mixture of Greek yoghurt folded into whipped cream.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.