Gooseberry & orange drizzle cake

• softened butter225g g

  plus extra for the tin

• caster sugar↗225g g
• self-raising flour↗225g g
• large eggs↗4
• zest and juice of 1 orange
• gooseberry↗225g g

  topped and tailed

• granulated sugar↗140g g

Step-by-step instructions

1. 1

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

2. 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. 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.