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Gooseberry & hazelnut slices

Gooseberry & hazelnut slices

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A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

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

  • Freezable
Nutrition: per slice
HighlightNutrientUnit
kcal413
fat23g
saturates9g
carbs45g
sugars32g
fibre2g
protein5g
low insalt0.6g
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Ingredients

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

For the sponge

  • 200g soft butter
  • 200g caster sugar
  • 100g ground hazelnut
  • 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 hazelnut , chopped

Method

  • 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.

Goes well with

Recipe from Good Food magazine, July 2012

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A star rating of 4.2 out of 5.6 ratings
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