There is not much I can say about this cake. Delicious light orange flavoured sponge with hidden gooseberries, and a crunchy orange sugar topping. As long as you like gooseberries this is a total winner.
If I had had some available, I might have added some elderflower cordial somewhere into the mix – perhaps in the drizzle on the top, but I haven’t had time to make anything elderflower this year (much to my disappointment) and I didn’t have shop bought in, so I just stuck to the recipe, which had caught my eye in a Good Food mag (June 2012 if you’re interested) and I had mentally bookmarked for when the gooseberry bushes in the garden got their act together.
It's basically an orange sponge mix using 4 large eggs, and the zest of an orange, into which you fold your lovely gooseberries.
Once it's out of the oven, you drizzle over a mixture of the orange juice and granulated sugar
and serve - we had it with creme fraiche as a pudding on Sunday but it tastes great on its own just as cake.
The rest of it has been sliced up, individually wrapped and frozen for school lunches otherwise I think I would have eaten the lot, it was so delicious.
I’m thinking that if there are some blackcurrants around next weekend, I may revisit the recipe but as Blackcurrant and lemon drizzle. I think it would also be good with raspberries and lemon. What do you reckon?
Raspberries and lemon will be lovely and blackcurrant and maybe vanilla, though lemon fab too. Looks great.
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