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Gooseberry & orange drizzle cake

Gooseberry & orange drizzle cake

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A star rating of 4.8 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: per square (20)
HighlightNutrientUnit
kcal213
fat11g
saturates6g
carbs27g
sugars20g
fibre1g
protein2g
low insalt0.3g
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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 gooseberry , topped and tailed
  • 140g granulated sugar

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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4.8 out of 5.34 ratings
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