Blackberry and orange drizzle squares

There is nothing more satisfying than making cake. Well, maybe eating cake, but making it comes a close second.

For my birthday I asked my  husband to buy me a food mixer – beautiful metallic red and shiny. As always, he didn’t disappoint me and I couldn’t wait to try it out. 

This recipe was originally for gooseberries but the supermarket didn’t have any. They did however have some lovely plump blackberries and they worked a treat.

It did turn out a bit too moist, which made it tricky to eat, so I’ve also cut down the amount of drizzle – I guess it depends on how juicy your oranges are though!

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Ingredients:

225g softened butter, plus extra for the tin
225g caster sugar
225g self-raising flour
4 large eggs
Grated zest of an orange
The juice of half the orange
200g blackberries
70g caster sugar

How to make it:


1. Heat the oven to 180C or gas 4. 

2. Butter and line a 20 x 30cm traybake tin with baking parchment. 

3. Put the butter, larger amount of caster sugar, flour, eggs and orange zest in a bowl. 

4. Beat thoroughly with an electric whisk or mixer until creamy and smooth. 

5. Stir in the blackberries, then spoon into the tin and level  the surface. 

6. Bake for 35mins until a cocktail stick inserted into the cake comes out clean. 

7. Prick the cake all over with the cocktail stick to allow the drizzle to drip through.

8. Stir the juice of half the orange into the smaller amount of castor sugar.

9. Spoon the liquid over the surface of the warm cake and leave to cool for 10mins in the tin. 

10. Take the cake out of the tin by the parchment and allow to  cool on a cooling rack.

11. Cut into squares once properly cool.


Recipe from Good Food