Gooseberry & hazelnut slices

Ingredients

• 16 servings butter for the tin
• 320 g sheets pastry crust chilled
• 400 g gooseberry 
• 3 tbsp elderflower cordial 
• 25 g cornflour 
• 140 g caster sugar 
• 200 g butter soft
• 200 g caster sugar 
• 100 g ground hazelnut 
• 100 g self-raising flour 
• 1 tsp double-acting baking powder 
• 4 large eggs beaten
• 100 g icing sugar sifted
• 1 tbsp elderflower cordial 
• 50 g hazelnut toasted chopped

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Heat oven to 200C/180C fan/gas
2. 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.
3. 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 youre not using the cordial, use 6 tbsp water. Cover and cook for 5 mins until the berries start to break down.
5. Mix the cornflour and sugar together, then add to the gooseberry mixture and stir continuously until thickened.
6. Spread evenly over the pastry.
7. Put all the ingredients for the sponge in a large bowl and beat with an electric whisk until smooth.
8. Spread evenly over the gooseberry mixture and bake for 25 mins until golden and firm to the touch. Cool in the tin.
9. To decorate, mix the icing sugar with the cordial or water to make a smooth icing.
10. Drizzle over the cake and scatter over the nuts. Leave until set, then cut into fingers.