Gooseberry & hazelnut slices
Ingredients
- Step 1 butter , for the tin
- Step 2 320g sheet chilled shortcrust pastry
- Step 3 400g gooseberry
- Step 4 3 tbsp elderflower cordial (optional)
- Step 5 25g cornflour
- Step 6 140g caster sugar
- Step 7 200g soft butter
- Step 8 200g caster sugar
- Step 9 100g ground hazelnut
- Step 10 100g self-raising flour
- Step 11 1 tsp baking powder
- Step 12 4 large eggs , beaten
- Step 13 100g icing sugar , sifted
- Step 14 1 tbsp elderflower cordial or water
- Step 15 50g toasted hazelnut , chopped
Calories: 413
Carbohydrate: 45 g
Protein: 5 g
Fat: 23 g
Cook time: 75 minutes
Prep time: 45 minutes
Total time: 120 minutes
Servings: 16
TAGS
Afternoon tea
Dessert
British
Josh Eagleton
600 kcal or less
Afternoon tea
Bake sale
cake
Cup of tea
Fruitcake
Garden glut
Gardening
Make a batch
Over an hour
Sara Buenfeld
Sponge
Weekend
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Grease the base and sides of a deep 20 x 30cm tin. Unroll the pastry sheet and use it to line the tin, pressing into the base and sides. Line with baking parchment and baking beans, then bake blind for 15 mins. Remove the paper and beans, then bake for 5 mins more. Reduce oven to 180C/160C fan/gas 4.
- Step 2 Meanwhile, put the gooseberries in a pan with the elderflower cordial, if using, and 3 tbsp water. If you're not using the cordial, use 6 tbsp water. Cover and cook for 5 mins until the berries start to break down. Mix the cornflour and sugar together, then add to the gooseberry mixture and stir continuously until thickened. Spread evenly over the pastry.
- Step 3 Put all the ingredients for the sponge in a large bowl and beat with an electric whisk until smooth. Spread evenly over the gooseberry mixture and bake for 25 mins until golden and firm to the touch. Cool in the tin.
- Step 4 To decorate, mix the icing sugar with the cordial or water to make a smooth icing. Drizzle over the cake and scatter over the nuts. Leave until set, then cut into fingers.