Photo: Sorin Gheorghita
Gooseberry & hazelnut slices
15 ingredients
45 min + 30 min
Makes 16
openrecipes
A nutty sponge cake with jammy gooseberries in a shortcrust pastry case, flavoured with delicate elderflower cordial
Estimated Nutrition (whole recipe, rough)
684
Calories
19g
Protein
18g
Fat
108g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pastry | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes