Gooseberry & orange drizzle cake
- Preparation and cooking time
- Cuts into 16-20 squares
- 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
- 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.