Gooseberry and crumble cake bars recipe
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 341.0kcal
- Fat
- 13g
- Saturates
- 8g
- Salt
- 0.3g
- Sugars
- 28g
of the Reference intake
Carbohydrate 54.6gProtein 4.0gFibre 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 thegooseberriesgently 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, cream together the butter and sugar until light and fluffy, then gradually add theegg. 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.
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