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Gooseberry and crumble cake bars recipe

13 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
Vegetarian

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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

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.

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In a large bowl, cream 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.

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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.

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