Gooseberry & orange drizzle cake

30-60 minutes 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 sponge street party summer cake teastand

N/A

Cuts into 16-20 squares

Source

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 gooseberry , topped and tailed

140g granulated sugar

Method

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

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.

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.