Gooseberry & orange drizzle cake

Gooseberry & orange drizzle cake

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(12 ratings)

Prep: 10 mins Cook: 35 mins


Cuts into 16-20 squares
Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding

Nutrition and extra info

  • Freezable

Nutrition: per square (20)

  • kcal213
  • fat11g
  • saturates6g
  • carbs27g
  • sugars20g
  • fibre1g
  • protein2g
  • salt0.3g
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  • 225g softened butter, plus extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g caster sugar
  • 225g self-raising flour
  • 4 large egg
  • grated zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 225g gooseberry, topped and tailed



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 140g granulated sugar


  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.

  2. Put the butter, caster sugar, flour, eggs and orange zest in a bowl. Beat thoroughly with an electric whisk until creamy and smooth. Stir in the gooseberries, then spoon into the tin and level the surface. Bake for 35 mins until a skewer inserted into the cake comes out clean.

  3. Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. Cut into squares.

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Comments (17)

helen707's picture

Lovley way to use gooseberries, i omitted the drizzle as often too sweet for us, and added the orange juice ro the mix (by accident) , but it worked out really well, we love it. I would add extra gooseberries too, as we had stewed ones with it. It cooked a little faster than expected but that may be my oven!

looeybee's picture

I made this with gooseberries that were a bit on the green side of ripe, so the addition of the orange sugar topping worked really well. Will definitely make this again and agree that the cake batter will work well with other fruits. So, I'm looking forward to the plum season!!!

m_cazaly's picture

Lovely and light. A good way to use the glut of gooseberries from the garden.
Will make it again but will half the sugar for the topping.

choccie_123's picture

A lovely cake/pudding. I used soft margarine instead of butter and will add a few moe gooseberries next time. We ate some of this like cake and some warmed slightly and served with summer fruits and Greek yoghurt. Yum

janer0binson's picture

a lovely soft & moist cake, love it. I forgot the gooseberries until the mix was in the tin but pressed them into the top & it didn't seem to make any difference to the end result.
I too halved the amount of sugar on the top & also added a sprinkling of desiccated coconut. Mine took longer than the 35 mins stated in the recipe though. Will definitely make this again.

michelle43's picture

Very tasty. I used lemon instead of orange and I only used 50g of sugar for the topping. It went down a storm in the office

laine1223's picture

Absolutely delish, great way to use up a glut of gooseberries, think I'll try with raspberries & blackberries.

judib's picture

Delicious! light and fluffy. Excellent way to use gooseberries. Mine had been frozen so needed to use them before new crop ready.

catderbyshire's picture

Made this without the gooseberries for a pudding - served with custard - lovely & light - will definitely be making this again

alicjaniebo's picture

Simply delicious, very yummy!

rosiejames's picture

DELICIOUS! Fantastic combination of flavours and so moist. Yum.

rosygirl's picture

Totally delicious and moreish, will definitely recommend and make again (soon).
I found that I had to add milk to get the batter to a good consistency but maybe my eggs were a bit small.

michellesmith9's picture

Simply stunning, a great way to use my gooseberries without then being too gooseberrish. Used lemon to make a drizzle topping as i love a sharp icing, I took some into work and my colleagues loved then, highly recommended.

joannepd's picture

Slightly soggy on the base but very tasty and tangy. Nice way to use gooseberries.

catherinebainbridge's picture

is this as effective baked in a loaf tin?

caslad's picture

easy and gorgeous

Questions (1)

Hazel49's picture

Does this cake freeze well?

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