Name: Gooseberry & orange drizzle cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Cuts into 16-20 squares
Cuisine: English
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 gooseberry topped and tailed; 140g granulated sugar

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Gooseberry & orange drizzle cake

Gooseberry & orange drizzle cake

Sara Buenfeld

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Cuts into 16-20 squares

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.7 out of 5.41 ratingsRate

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Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding

Freezable

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Summer fruit drizzle cake

A star rating of 4.6 out of 5.154 ratings

Ingredients

Nutrition

Units:

MetricUS

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 gooseberry

topped and tailed
140g granulated sugar

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Nutrition: per square (20)

kcal213
fat11g
saturates6g
carbs27g
sugars20g
fibre1g
protein2g
salt0.3g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.
step 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.
step 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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A star rating of 4.7 out of 5.41 ratings

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