1. Preheat the oven to 390°F (200°C). Line a large baking dish/casserole with a piece of baking parchment and set aside.

2. Wash and dry the gooseberries. Remove the stems and flower remnants. Mix the gooseberries in a bowl with maple syrup and then transfer them to the prepared baking dish, spreading them evenly in a single layer, if possible. Sprinkle the berries with muscovado sugar and roast them in the preheated oven for about 20-25 minutes. Remove from the oven and let cool down. There is going to be a lot of liquid in the baking dish – pour the berries including the liquid into a sieve to catch all the liquid. You can roast the berries a day in advance and then store the berries and liquid separately in the fridge.

3. Preheat the oven to 320°F (160°C). Line a 9 inches (23 cm) springform tin with baking parchment or grease well. Set aside.

4. Add the butter, sugar (or xylitol), vanilla extract, and lemon zest to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Next, add the ricotta and mix until well combined. Mix the flour with the almonds, baking powder, baking soda, and salt – add together with the milk to the large bowl as well and fold in. Pour the batter into the prepared tin and smooth out the top. Place about 1/3 of the roasted (and drained) gooseberries on top of the batter and bake for about 75-85 minutes. After about 45 minutes sprinkle the sliced almonds on the cake and continue baking. Check with a wooden skewer if the cake is done. Remove the cake from the oven and let it cool down completely in the baking tin.

5. Add the liquid you collected from the roasted gooseberries to a small saucepan and mix with the cornstarch. Bring to a boil on the stove and let cook until the liquid has thickened nicely – pretty much like a thick custard. Remove from the heat and let cool down a bit, then add the remaining roasted gooseberries and (gently) fold in. Let cool down completely.

6. Remove the cake from the springform tin and place it on a serving plate. Pour the cooled gooseberry compote on top and serve with some whipped cream – or serve with the compote separately, so everyone can add the amount they want on their own.