Summer fruit drizzle cake
Sarah Cook’s scrummy cake is really easy and versatile – use whatever fruit you like, and you’ll make it again and again
Gooseberry & orange drizzle cake
Cuts into 16-20 squares
Easy
Prep:
Cook:
Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding
Skip to ingredients
- 225g softened butterplus extra for the tin
- 225g caster sugar
- 225g self-raising flour
- 4 large eggs
- grated zest and juice 1 orange
- 225g gooseberrytopped and tailed
- 140g granulated sugar
Nutrition: per square (20)
- kcal213
- fat11g
- saturates6g
- carbs27g
- sugars20g
- fibre1g
- protein2g
- salt0.3glow
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.
