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Gooseberry & orange drizzle cake

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

  • Prep: 10 mins
    Cook: 35 mins
  • Cuts into 16-20 squares
  • Easy
  • Cuts into 16-20 squares
  • Easy
  • Calories 213
  • Carbohydrates 27
  • Saturated Fat 6
  • Sugar 20
  • Protein 2
  • Fat 11
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 213
  • Carbohydrates 27
  • Saturated Fat 6
  • Sugar 20
  • Protein 2
  • Fat 11
  • Fibre 1
  • Salt 0.3

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 gooseberries, topped and tailed
  • 140g granulated sugar

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.

  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.

  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.

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