Gooseberry & orange drizzle cake
Ingredients
- Step 1 225g softened butter , plus extra for the tin
- Step 2 225g caster sugar
- Step 3 225g self-raising flour
- Step 4 4 large eggs
- Step 5 grated zest and juice 1 orange
- Step 6 225g gooseberry , topped and tailed
- Step 7 140g granulated sugar
Calories: 213
Carbohydrate: 27 g
Protein: 2 g
Fat: 11 g
Cook time: 45 minutes
Prep time: 10 minutes
Total time: 55 minutes
Servings: 1620
TAGS
Afternoon tea
Dessert
English
Josh Eagleton
30-60 minute
400 kcal or less
Cake sale
Fruit cake
Fruitcake
Garden glut
Gardening
Greenhouse
Homegrown
Jubilee
Lemon drizzle cake
Maderia cake
Make Ahead
My kitchen garden
Plain sponge
Sara Buenfeld
Sponge
Street party
Summer cake
Teastand
Directions
- 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.