1. Preheat the oven to 180°C (350°F). Line a 23cm square baking pan* with some baking parchment and grease lightly. Set aside. Wash and drain the gooseberries. Remove the stems and any remaining blossom ends.

2. For the streusels add the flour, both sugars, ground cinnamon, and salt to a large bowl and mix to combine. Add the butter in small pieces. Rub everything between your fingers until you get different-sized streusel. Add the sliced almonds and mix to combine. Place the streusels in the fridge until needed.

3. For the batter add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Next, add the Greek yogurt and vanilla extract and mix them in. Combine the flour, baking powder, and salt. Add the mixture to the bowl and fold it in with a rubber spatula until just combined.

4. Transfer the batter to the prepared baking tin and smooth it out to get an even layer. Add the gooseberries on top and sprinkle the streusels all over. Bake the cake for about 50-52 minutes until the streusel got a nice color. Take the cake out of the oven and let it cool down completely. Serve with some whipped cream. Store in an airtight container at room temperature.