- 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 eggs
- 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
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.