Gooseberry & Hazelnut Slices
This delightful gooseberry elderflower traybake is a perfect combination of sweet and tangy flavors. The juicy gooseberries and hint of elderflower are nestled between layers of buttery pastry and a moist hazelnut sponge. Topped with a light elderflower icing and crunchy toasted hazelnuts, this traybake is a lovely treat for any occasion.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT45M
Yield
Makes 16
Nutrition
- Calories: 413 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 32 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.6 milligram of sodium
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