Gooseberry & orange drizzle cake

Gooseberry & orange drizzle cake

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(15 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 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


  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, questions and tips

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12th Jul, 2017
Lovely, but very sticky on the top. I didn't get the crunch at all. When I make again, I think I will omit the last part and put eh orange juice in the cake.
fayfumbs's picture
21st Jun, 2017
Lovely moist cake that I will be making again. Took note of other comments about sweetness, so only used half the amount of granulated sugar for syrup and it tasted great.
7th Jun, 2017
I made this cake with baking spread and used blueberries as that was all I had in. Looking at some reviews, I reduced the sugar in the topping, but as it was a really large orange I found that it made the top of the cake quite wet and sticky as opposed to crunchy. Having said that, the overall taste was nice even though all of the fruit sank to the bottom. I will do this again but adjust the topping.
24th Jul, 2016
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!
29th Jul, 2015
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!!!
11th Jul, 2015
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.
10th Jul, 2015
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
10th Jul, 2015
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.
6th Jul, 2015
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
11th Jul, 2014
Absolutely delish, great way to use up a glut of gooseberries, think I'll try with raspberries & blackberries.


22nd Jul, 2015
Does this cake freeze well?
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