Use up a garden glut in this simple and fruity adaptation of a classic – serve with custard for a winning pudding
Prep:10 mins
Cuts into 16-20 squares
225g softened butter, plus extra for the tin225g caster sugar225g self-raising flour4 large eggsgrated zest and juice 1 orange225g gooseberry, topped and tailed140g granulated sugar
STEP 1Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.STEP 2Put 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 3Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. Cut into squares.
