Gooseberry and Orange Drizzle Traybake

This is yet another Sarah’s cafe recipe! I was given a lot of gooseberries by my Mum one year and I was trying different cake recipes and this was the one that was the most successful and popular in the cafe.

It is an orange drizzle traybake with lots of juicy gooseberries - the flavours really go well together. It is nice with a cup of tea or with custard for a dessert.

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To start preheat the oven to 180 degrees centigrade (160 fan) or gas mark 4. Then line a 10.5 x 8 inch (27 x 21cm) cake tin.

Put the Stork, caster sugar, SR flour, eggs and orange zest into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.

Fold in the gooseberries then pour the mixture into the prepared tin.

Bake for 40-45 minutes or until a cake tester comes out clean.

While the cake is baking add the orange juice to the sugar and mix in a small bowl.

When the cake is baked brush the orange and sugar over the top of the cake and leave to cool completely before cutting into squares.

Gooseberry & Orange Drizzle Traybake

Sarah's servings: 12

Sarah's skill: Easy

Baking time: 40-45 minutes

Ingredients:

250g Stork Margarine 250g Caster Sugar

290g Self Raising Flour

4 Large eggs

Zest of 1 Large orange

150g Gooseberries

Topping:

Juice of 1 Large orange

85g Granulated sugar

Method:

1. Pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4.

2. Then line a 10.5 x 8 inch (27 x 21cm) cake tin.

3. Put the Stork, caster sugar, SR flour, eggs and orange zest into the bowl of a stand mixer.

4. Mix on a medium speed until the ingredients are creamy and fully combined.

5. Fold in the gooseberries.

6. Pour the mixture into the prepared tin.

7. Bake for 40-45 minutes or until a cake tester comes out clean.

8. While the cake is baking add the orange juice to the sugar and mix in a small bowl.

9. When the cake is baked brush the orange and sugar over the top of the cake and leave to cool completely before cutting into squares.

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Sarah’s extra slice…….

I always brush the sugar drizzle on the top as it gives a more even covering than just spooning it over the top.

This cake freezes really well.