Gooseberry & hazelnut slices

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• PanClanger

  12 July 2012

  PanClanger rated and commented on this recipe

  

  These are lovely, the ground hazelnuts in the sponge are (to me) a revelation. I would say this is a kind of adaptation of a bakewell tart, with a lovely rough texture and moistness. While assembling prior to the final baking, it really didn't seem like it was going to work, but I'm glad I perservered. The gloopy gooseberry mixture kept oozing around and up the sides as I was dolloping the cake mixture on top, and it looked very marbled, with the filling mixing with the sponge quite extensively, before baking. But it turned out just fine, I could hardly believe it! It is a bit fiddly to make but for a special occasion, well worth the effort.

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• LinnyPin55

  17 July 2012

  LinnyPin55 commented on this recipe

  I made these for a special afternoon tea and they were a huge success. I used ready made pastry which was a little tough, so when I make them next time I will definitely make my own. Have to agree with panclanger - the hazelnuts in the sponge are absolutely delicious and reminded me of how much I love anything with hazelnuts. The gooseberries make it lovely and gooey... A big hit and one that deserves a second outing!

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• Karen

  19 July 2012

  Karen commented on this recipe

  Can anyone suggest an alternative to the gooseberry? we don't get them in Malta unfortunately...

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• nasusg

  20 July 2012

  nasusg commented on this recipe

  hi karen,you might get them in nicholsons or smart.

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• PanClanger

  20 July 2012

  PanClanger commented on this recipe

  For Karen, wondering about what to use instead of gooseberries - I reckon apple or pear would work (without the elderflower cordial probably) or perhaps rhubarb, if that's available where you are? Instead of elderflower use a tiny bit of vanilla, I reckon that could be nice.

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• katrina

  22 July 2012

  katrina rated and commented on this recipe

  

  OMG these are a crowd pleaser! wonderful and yes apple & pear does work may try raspberries next time

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• dollmakers

  02 August 2012

  dollmakers commented on this recipe

  Really beautiful. Lovely change having hazelnuts instead of almonds - gave the sponge a fantastic taste and texture. The perfect way to use up gooseberries, and convert those who are unsure about them. Highly recommended.

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• south63

  07 August 2012

  south63 rated and commented on this recipe

  

  Mixed reactions with this but mostly positive. I loved it but my wife was not so keen. I would make it more often because it went down well at work too but it is hard to find fresh gooseberries these days, I saw some in the supermarket last week but this week they had none. The only thing I would change is that I would use my own pastry. The pastry I bought from Sainsbury's was thin and difficult to work with.

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• Serena

  04 November 2012

  Serena commented on this recipe

  Very nice recipe with the gooseberries, i love them! but after 25 minutes of baking it was not firm at all, a pool of fat was swimming on the top. It seemed the sponge recipe was uneven and had way too much butter. After leaving it too cool and still no change, i decided to break up the the top and add more flower to even it out.

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Ingredients

• butter , for the tin
• 320g sheet chilled shortcrust pastry
• 400g gooseberries
• 3 tbsp elderflower cordial (optional)
• 25g cornflour
• 140g caster sugar

FOR THE SPONGE

• 200g soft butter
• 200g caster sugar
• 100g ground hazelnuts
• 100g self-raising flour
• 1 tsp baking powder
• 4 large eggs , beaten

TO DECORATE

• 100g icing sugar , sifted
• 1 tbsp elderflower cordial or water
• 50g toasted hazelnuts , chopped

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Difficulty and servings

Makes 16

Preparation and cooking times

Prep 45 mins

Cook 30 mins

Ingredients

• butter , for the tin
• 320g sheet chilled shortcrust pastry
• 400g gooseberries
• 3 tbsp elderflower cordial (optional)
• 25g cornflour
• 140g caster sugar

FOR THE SPONGE

• 200g soft butter
• 200g caster sugar
• 100g ground hazelnuts
• 100g self-raising flour
• 1 tsp baking powder
• 4 large eggs , beaten

TO DECORATE

• 100g icing sugar , sifted
• 1 tbsp elderflower cordial or water
• 50g toasted hazelnuts , chopped

PER SLICE

413 kcalories, protein 5.0g, carbohydrate 45.0g, fat 23.0 g, saturated fat 9.0g, fibre 2.0g, sugar 32.0g, salt 0.6 g

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