Gooseberry and crumble cake bars recipe

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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 (5oz) golden caster sugar
  • 1 egg, beaten
  • 275g self-raising flour
  • 100ml (3 1/2fl oz) 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

  1. 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.
  2. In a bowl, mix the crumble ingredients together with your fingers until it resembles breadcrumbs, then set aside.
  3. 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.
  4. Spoon the mixture into the prepared tin and smooth the top. Scatter over the crumble mixture, then push down gently to compact.
  5. 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.

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