Gooseberry & orange drizzle cake
Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding
Difficulty and servings
CUTS INTO 16-20 squares
Preparation and cooking times
Prep 10 mins
Cook 35 mins
- Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.
- 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.
- 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.
PER SQUARE (20)
213 kcalories, protein 2g, carbohydrate 27g, fat 11 g, saturated fat 6g, fibre 1g, sugar 20g, salt 0.3 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2198636/
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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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Difficulty and servings
CUTS INTO 16-20 squares
Preparation and cooking times
Prep 10 mins
Cook 35 mins
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
PER SQUARE (20)
213 kcalories, protein 2g, carbohydrate 27g, fat 11 g, saturated fat 6g, fibre 1g, sugar 20g, salt 0.3 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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18 May 2012
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12 June 2012
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27 June 2012
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25 October 2012
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