Orange & Gooseberry Cake - Recipe

Ingredients:

Method

• Juice Preparation
  Zest your oranges, then squeeze the juice. You will need ¾ Cup (180ml) of juice. Place the gooseberries in a food processor and pulse until pulp/thick liquid. You can use it as is or strain it through a sieve to remove the seeds as I did. You will need ¾ Cup (180ml) of juice. Set the juices aside
• Cake
  Preheat oven to 180°C. Grease a standard size loaf tin with non-stick cooking spray
  In a large bowl, using a stand mixer or hand mixer, whisk the butter and sugar until pale and creamy. Whisk in the eggs, then add the yoghurt and vanilla extract and mix through. Finally, add the orange zest and juices and mix through
  Sift in the flour, baking powder, and salt, then fold the dry ingredients into the wet until incorporated
  Pour the batter into the loaf tin and bake for around 50 minutes or until a skewer or cake tester inserted into the center comes out clean (make the syrup while the cake is baking)
  Syrup
  Add the juices and sugar in a small bowl and whisk until combined and the sugar has dissolved. Set aside until the cake is baked
  Once you've removed the cake from the oven, use a thin skewer to prick lots of little holes into the cake, then gently and evenly pour half the syrup over the top. Allow it to soak in and let the cake cool for around 15 minutes in the tin
  Remove the cake from the tin, place on a wire cooling rack to cool further, and drizzle with remaining syrup over the top (do this in intervals to ensure the syrup soaks in and doesn't just run off the top)

Once the cake is completely cool. Slice and serve

Recipe by Vanessa Vermaak @ My homemade Kitchen