Gooseberry & orange drizzle cake

Gooseberry & orange drizzle cake

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per square (20)

kcalories
213
protein
2g
carbs
27g
fat
11g
saturates
6g
fibre
1g
sugar
20g
salt
0.3g

Ingredients

  • 225g softened butter, plus extra for the tin
  • 225g caster sugar
  • 225g self-raising flour
  • 4 large eggs
  • grated zest and juice 1 orange
  • 225g gooseberries, topped and tailed
  • 140g granulated sugar

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Method

  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.

Recipe from Good Food magazine, June 2012

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Comments

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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
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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
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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.

dandrews's picture

gorgeous

joannepd's picture
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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
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easy and gorgeous

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