Gooseberry crumble cake

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There’s a war being fought in our garden that happens every summer. Caterpillars. Every summer they decided to invade and decimate my gooseberry bushes. I’m not sure what they love about them so much but they’ve had every single leaf off the three bushes we have and then even came back for more when they tried to grow again. They’ve now decided to attack the redcurrant bush. Despite the odds, we did manage to pick a few gooseberries (although not enough to make anything – luckily I had some in the freezer too). Now it’s not really crumble weather so I decided to look for a cake recipe instead. A couple of years ago I made this Victoria sponge with creme patissiere and gooseberry compote but this time I decided to go for something a bit easier. I found this recipe via Pinterest. It’s a Nigel Slater recipe from Red Magazine.
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Nigel’s chocolate muscovado banana cake

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If I was to count up all the cakes I have ever made, banana loaf cakes would definitely be at the top of the list. I have made a fair few such as wholewheat banana nut loaf; Paul Hollywood’s banana, walnut and chocolate chip loaf; Nutella swirled banana bread and banana and pecan fudge loaf. I think it mostly comes from my hate of overripe bananas. The smell and texture seems to take me back to childhood memories of squished bananas in the bottom of school rucksacks. There are only two things they are good for: smoothies and any form of banana cake.
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Chocolate damson cake

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I am typing this to the sound of rather loud drilling, for as I type our kitchen is currently being dismantled – well more than dismantled it’s pretty much non-existant at the moment. No sink, no oven, nothing. We’re knocking through to make a kitchen/diner and having very lovely, sleek grey units put in along with new flooring. Blogging over the next couple of weeks could be interesting…time to investigate some no bake, microwave and slow cooker recipes I think!
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