Orange Gooseberry Cake
In stock
Cuts into 24 pieces
- 225g (8oz) soft butter or soft margarine
- 225g (8oz) caster sugar
- Zest of 1 orange
- 4 free range eggs
- 225g (8oz) self raising flour
- 115g (4oz) ground almonds
- 250g (9oz) gooseberries
- Caster sugar for dredging
Cream the butter and sugar together. Add the orange zest, eggs, flour and almonds, beat together.
Place the mixture into a AGA 24cm square cake form tin which has been lined with Bake-O-Glide. Lightly spread the mixture into the corners. Sprinkle over the gooseberries and dredge with caster sugar.
2 oven AGA: Put the tin onto the oven grid shelf placed on the floor of the roasting oven and slide the cold plain shelf on the second runners down and bake for about 30-35 minutes or until risen and golden.
3 and 4 oven AGA: Slide the tin onto the oven grid shelf placed on the floor of the baking oven and cook for about 35-40 minutes or until risen and golden.
Allow the cake to cool in the tin for 10 minutes then turn out, cool completely then cut into pieces, a serrated knife makes the cleanest cut.
Rayburn cooking: Bake in the centre of the main oven at 180°C (350°F) Gas Mark 4 for about 35-40 minutes.
Conventional cooking: Bake at 180°C (350°F), fan oven 160°C, Gas Mark 4 for about 35-40 minutes or until risen and golden.
| Size | 5 |
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