Gooseberry & hazelnut slices

A nutty sponge cake with jammy gooseberries in a shortcrust pastry case, flavoured with delicate elderflower cordial
PREP 45 mins
COOK 30 mins


  • calories 413
  • carbs 45
  • saturated fat 9
  • sugar 32
  • protein 5
  • fat 23
  • fibre 2
  • salt 0.6


butter, for the tin
320g sheet chilled shortcrust pastry
400g gooseberries
3 tbsp elderflower cordial (optional)
25g cornflour
140g caster sugar
200g soft butter
200g caster sugar
100g ground hazelnuts
100g self-raising flour
1 tsp baking powder
4 large eggs, beaten
100g icing sugar, sifted
1 tbsp elderflower cordial or water
50g toasted hazelnuts, chopped


  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.