Gooseberry Coconut Cake Food

GOOSEBERRY COCONUT CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round tin and line the base and sides with baking parchment. Put all the cake ingredients, except the gooseberries, in a large bowl with ½ tsp salt, then use electric beaters to mix everything to a smooth, thick cake batter - try not to overbeat once it's come together. Fold in three-quarters of the gooseberries, spoon into the tin and level the top.
• Poke the rest of the gooseberries into the top of the cake and bake for 1 hr. As it bakes, mix together the coconut, sugar and melted butter for the topping. After 1 hr, quickly whip the cake from the oven, scatter over the topping and continue baking for 15-20 mins, or until the cake is golden and risen, and a skewer inserted into the middle comes out clean. Will keep for 2 days in an airtight container.

GOOSEBERRY & ORANGE DRIZZLE CAKE

Steps:

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