Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Gooseberry and crumble cake bars recipe

5 ratings

These crumbly cake bars are the perfect sweet treat to pack away on a picnic. The combination of tart gooseberry, zesty citrus and a delicious crumbly texture make for a super sweet snack. See method

Serves 12 (makes 12)
25 mins to prepare and 50 mins to cook
341 calories / serving

Ingredients

400g (13oz) gooseberries, stems removed
100g butter
150g golden caster sugar
1 egg, beaten
275g self-raising flour
100ml milk

For the crumble

75g (3oz) butter
100g (3 1/2oz) self-raising flour
125g golden caster sugar
½ orange, zested
½ lemon, zested

Each serving contains

Energy
1435kj
341kcal 17%
Fat
13g 19%
Saturates
8g 38%
Sugars
28g 31%
Salt
0.3g 5%

of the reference intake
Carbohydrate 54.6g Protein 4g Fibre 1.1g

Method

Preheat the oven to gas 3, 170°C, fan 150°C and line a 30cm x 20cm (12in x 8in) tin with nonstick baking paper. Heat the gooseberries gently in a small saucepan until they start to soften slightly and the liquid reduces, then allow to cool.
In a bowl, mix the crumble ingredients together with your fingers until it resembles breadcrumbs, then set aside.
In a large bowl, mix together the butter and sugar until light and fluffy, then gradually add the egg. Add the flour and milk, then gently fold in the gooseberries.
Spoon the mixture into the prepared tin and smooth the top. Scatter over the crumble mixture, then push down gently to compact.
Bake for 45-50 minutes or until golden and risen (cover with foil if the top colours too quickly). The high fruit content makes the cake slightly more damp than usual, but a skewer should still come out clean when it is inserted into the middle. Leave to cool in the tin for 5 minutes, then turn out to cool completely. Cut into 12 pieces to serve.

See more Dessert recipes