Gooseberry & orange drizzle cake


Cuts into 16-20 squares
Prep 10 mins
Cook 35 mins

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 tray bake 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.

Per serving
213 kcalories, protein 2.0g, carbohydrate 27.0g, fat 11.0 g, saturated fat 6.0g, fibre 1.0g, sugar 20.0g, salt 0.3 g

Recipe reproduced with permission from www.bbcgoodfood.com


Other recipes you might like »

Yogurt Pot Cake

This 'fool proof' cake recipe is supplied by Sarah and Louis who are using it at their Cake Break

Read more

Raymond Blanc’s Chocolate mousse ‘Maman Blanc’

This is the lightest, most delicious chocolate mousse I have ever tasted – melt in the mouth, instantly gratifying and inexpensive to make. Simplicity is the essence. Such is... read more

Scottish tablet

Tablet is a traditional Scottish sweetie, not as soft as fudge but not as hard as candy.

Read more


Register button

quote code

"As with every parent, I just want the best for my baby. Advances in medical science and research funded by the MS Society mean there is hope for Lucy"

Stuart
Cake Break host

Why we do Cake Break (individual only)




© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571