Gooseberry & orange drizzle cake

Gooseberry & orange drizzle cake

  • Rating: 5 out of 5.30 ratings
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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

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

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    Rating: 5 out of 5.30 ratings
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