The most amazing gooseberry-crumble cake

This is from a Summer recipe book and I did it during the summer where there were lots of delicious and fresh berries. I guess this cake comes out the best with fresh berries, but you can try it with frozen ones, too. It was magnificent fresh, but I guess it could also be just awesome. Everybody loved this cake when I made it. Even my family who doesn't eat almost anything I cook.

Recipe:

crumble: 250g cold vegan butter

4 dl wheat flour

2 tsp. baking powder

100g ground almonds

1,5 dl light muscovado sugar

filling: 300-400 g gooseberries

1 dl sugar

50g almond shavings

Put chopped butter, flour, baking powder, ground almonds and sugar in a bowl and make it an even mash. Cover a cake form with a baking sheet and push 2/3 of the dough in the form for the bottom and some edges. Mix the gooseberries with sugar and sprinkle them on the bottom. Mix the almond shavings with the rest of the dough and sprinkle it on the gooseberries. Cook it in 180 degree C ovan for 50-60 minutes until the cake is golden. Let it cool and cut it into pieces. 

(This coffee table is from my cousin's birthday party)