Butter - 225 g, softened
Self-raising flour - 225 g
Caster sugar - 225 g
Orange - juice & grated rind of 1
Eggs - 4
Gooseberries - 225 g
Granulated sugar - 140 g
1) Cream together the butter, flour, caster sugar, orange rind and eggs in a large mixing bowl until light and fluffy.
2) Gently stir in the gooseberries and then pour into a 20 x 30 cm baking tin.
3) Bake at 180°C for 35 minutes until a skewer comes out clean (I covered mine with foil after 20 minutes so that the top didn't burn).
4) Mix together the juice of the orange and the granulated sugar. Prick the cake with a fork and pour over the orange syrup. Leave to cool and then cut into squares or bars. Serves 12.