Friday, 19 July 2013
Recipe for Gooseberry & Orange DrizzleCake
GOOSEBERRY AND ORANGE DRIZZLE CAKE
225g softened butter, plus extra for the tin (I used Stork . . .)
225g caster sugar
225g self-raisin flour
4 large eggs
grated zest and juice of one orange
225g gooseberries, topped and tailed
140g granulated sugar ( omitted this)
Heat oven to 180 deg C/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. (Or do as I did, creaming butter and sugar, adding orane zest, then gradually adding eggs and ditto flour.) 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 (or omit extra sugar as I did), spoon over the surface of the warm cake and leave to cool and set. Cut into squares.
213 calories per square (this makes 16-20 . . .)
I wish I could claim credit, but it came from the BBC Good Food site. (www.bbcgoodfood.com) There are more good goosegog recipes on there, including Gooseberry and Elderflower Jellies (they've gone over here), Italian Rice Creams with Gooseberry and Elderflower Puree, Gooseberry andElderflower Preserve, A Very Easy One-crust Gooseberry Pie, Gooseberry Yoghurt Fool, etc).