Gooseberry & hazelnut slices

Gooseberry & hazelnut slices

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 16

A nutty sponge cake with jammy gooseberries in a shortcrust pastry case, flavoured with delicate elderflower cordial

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
413
protein
5g
carbs
45g
fat
23g
saturates
9g
fibre
2g
sugar
32g
salt
0.6g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  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.
  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.

Recipe from Good Food magazine, July 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
henrymorgan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this 3 times now for friends and family, each time gone within a day. Home grown gooseberries, homemade pastry, really nice the hazelnuts give it a nice texture and taste. Making another tonight for a BBQ.

rothers1953's picture

I made this with gooseberries from my garden and eggs from my chickens, I used almonds instead of hazelnuts, and the results were delicious, and will be making it again.

serenakloet's picture

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.

mighty_south's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

dollmakers's picture

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.

katvic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

vivaves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

nasusg's picture

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

1karen's picture

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

lynnemquanrud's picture

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!

vivaves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips