Gooseberry & orange drizzle cake

Gooseberry & orange drizzle cake

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(21 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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11th Jul, 2014
Absolutely delish, great way to use up a glut of gooseberries, think I'll try with raspberries & blackberries.
judib's picture
10th Jun, 2014
Delicious! light and fluffy. Excellent way to use gooseberries. Mine had been frozen so needed to use them before new crop ready.
21st Apr, 2014
Made this without the gooseberries for a pudding - served with custard - lovely & light - will definitely be making this again
14th Aug, 2013
Simply delicious, very yummy!
5th Aug, 2013
DELICIOUS! Fantastic combination of flavours and so moist. Yum.
2nd Jul, 2013
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.
25th Oct, 2012
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.
27th Jun, 2012
12th Jun, 2012
Slightly soggy on the base but very tasty and tangy. Nice way to use gooseberries.
31st May, 2012
is this as effective baked in a loaf tin?


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