GOOSEBERRY & ORANGE DRIZZLE CAKE
Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 45m
Yield Cuts into 16-20 squares
Number Of Ingredients 7
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.
Nutrition Facts : Calories 213 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
ORANGE DRIZZLE CAKE
Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.
Provided by Uzo Orimalade
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
- Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
- While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g
GOOSEBERRY CAKE
Warming cinnamon, fresh gooseberries and an incredibly rich and moist texture, this gooseberry cake makes for such a yummy way to use those deliciously tart seasonal gooseberries.
Provided by Dawn | Girl Heart Food
Categories Dessert
Time 3h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees Fahrenheit for baking the cake later.
- Spray a 10-inch, non-stick fluted cake pan with baking spray or grease with butter and set aside.
- Place gooseberries in a bowl and spoon 2 tablespoons of flour over berries, stirring to coat. Set aside.
- In another bowl, whisk together 2 cups of flour, baking powder, baking soda, salt and cinnamon. Set aside.Note: I like to spoon the flour into measuring cups rather than scoop the measuring cup directly into the container of flour.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl using a hand mixer), blend (on medium-high speed) the cream cheese, butter, granulated sugar, brown sugar, and vanilla extract until smooth, combined and fluffy, about 3 minutes (stop to scrape the sides of the bowl once or twice with a rubber spatula).
- Reduce speed and blend in milk.
- Add eggs, one at a time, blending until just combined.
- Blend in reserved flour mixture. Don't overmix.
- Stir in gooseberries with a spatula, being careful not to break them up too much.
- Scoop batter into the prepared pan (it will be thick). Smooth the top with a spoon. Tap the pan down 15 to 20 times on a hard surface to allow it to settle.
- Bake for 60 to 70 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean.Note: Because ovens/pans can vary, check on at the 55 minute mark.
- Once baked, let the cake cool for 15 to 20 minutes in the pan. Then carefully remove the cake from the pan, allowing it to cool completely on a cooling rack.
- If desired, dust with icing sugar. Note: As the cake sits, the icing sugar will absorb into the cake. You can add more upon serving, if desired. Slice and enjoy!Note: Wrap cooled leftover cake in plastic food wrap and store in an airtight container in the refrigerator for up to 3 days. Alternatively, you can wrap the cake in plastic food wrap and aluminum foil (or two layers of plastic food wrap) and place in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, remove the cake from the container (but leave the wrapping intact) and thaw in the refrigerator.
GOOSEBERRY CHEESECAKE
Pair sharp gooseberries with sweet elderflower cordial and creamy mascarpone in this light cheesecake. It's a gorgeous summer dessert - perfect for a party
Provided by Samuel Goldsmith
Categories Dessert
Time 32m
Number Of Ingredients 9
Steps:
- Tip the gooseberries, 2 tbsp of the elderflower cordial and the orange juice into a saucepan. Cook over a medium heat for 10 mins until the gooseberries have softened but not broken down completely. Set aside.
- Line the base of a deep 23cm springform cake tin with baking parchment. Blitz all the biscuits in a food processor to fine crumbs, then tip into a bowl. Melt the butter over a low heat and stir into the biscuit crumbs to combine. Tip into the tin and press down into an even base. Chill for at least 30 mins or up to 1 hr.
- Put the soft cheese, mascarpone, remaining cordial and the orange zest in a bowl, and mix well to combine. Sift in the icing sugar and mix everything together. Fold in three-quarters of the cooked gooseberries along with 1 tbsp of their cooking liquid, then pour this over the biscuit base. Chill for at least 4 hrs or overnight.
- Just before serving, remove the cheesecake from the tin and put on a cake plate or stand. Spoon the remaining gooseberries over the middle of the cheesecake, along with a drizzle of the cooking liquid.
Nutrition Facts : Calories 447 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
GOOSEBERRY DESSERT
Betty Janzen CLEMSON, SOUTH CAROLINA A Mennonite friend gave me this delicious recipe when I first got married. Most of u s grow our own gooseberries here in South Carolina, and I enjoy trying a variety of dishes and desserts with them.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 357 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 184mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
ORANGE DRIZZLE CAKE
A delicious tangy twist on the classic lemon drizzle cake.
Provided by benconnolly247
Time 1h25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
- Sift in the flour then add the zest of the orange and mix until well combined.
- Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
- Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
- While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.
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- Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 23cm springform tin with baking paper. Sift the flour with the baking powder and set aside.
- Put 175g butter into a bowl and whisk with an electric hand whisk for a few seconds until creamy. Add the caster sugar and half the orange zest and whisk until light and fluffy. Whisk in the eggs, one at a time, adding a spoonful of the ground almonds with each egg. Then gently stir in the remaining ground almonds and sifted flour.
- Spoon the mixture into the tin and lightly level the surface with the back of a spoon. Bake in the oven for 20 minutes, then carefully slide the oven rack out and sprinkle the gooseberries evenly over the top of the cake. Bake for a further 10 minutes.
- Meanwhile, melt the remaining butter in a small saucepan. Stir in the muscovado sugar, the remaining orange zest and slivered almonds. Carefully remove the cake from the oven and scatter the orange and almond mixture evenly over the top. Bake for a further 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes.
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