Gooseberry & Orange Drizzle Cake Recipe

Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

Gradually add the flour, orange zest, and half of the orange juice, mixing until just combined.

Gently fold in the gooseberries.

Pour the batter into the prepared cake tin and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the orange drizzle by mixing together the remaining orange juice with the icing sugar until smooth.

Once the cake is out of the oven, poke several holes in the top using a skewer or fork.

Pour the orange drizzle over the hot cake, allowing it to soak in.

Let the cake cool completely before removing it from the tin.

Serve slices of the Gooseberry & Orange Drizzle Cake with a dollop of whipped cream or vanilla ice cream.