Elderflower and gooseberry curd cake
- Genoise Sponge Ingredients:
- 115g plain flour
- Pinch of salt
- 4 medium eggs
- 115g caster sugar
- 55g butter, melted and cooled
- Gooseberry Curd Ingredients:
- 340g gooseberries, topped and tailed
- Juice of half a lemon
- 1 medium egg
- 85g caster sugar
- 30g butter
- Elderflower Icing Ingredients:
- 200g icing sugar
- 2 and half St-Germain elderflower liqueur
- 2 tablespoons lemon juice
- 1. A day in advance, make the gooseberry curd. Place the gooseberries in a non-corrosive saucepan with the lemon juice, cover and set on a low heat. Once the gooseberries start to release some juice, increase the heat slightly and simmer gently for 10 minutes or until they've collapsed and are swimming in juice. Liquidise and push through a sine sieve. Measure 100ml of the gooseberry puree. The remainder can be used in a fool.
- 2. Strain the egg into a saucepan. Mix in the gooseberry puree, sugar and butter. Set over a low heat. Stor until the butter has melted and the mixture begins to coat the back of the spoon - this will take a good 10 minutes. Don't worry if you think it looks too runny, it will thicken as it cools. Transfer to a clear container, cover and chill.
- 3. The next day, bake your genoise sponge. Preheat the over to fan 170 degrees/gas
- 4. Oil two 18cm sandwich tins. Line the base of each with baking parchment. Lightly oil and then dust with flour. Sift the flour and salt together and set aside.
- 5. Choose a large bowl that will fit over a saucepan. Pour some just-boiled water into the saucepan, but take care it doesn't touch the bowl. Put the eggs and sugar in the bowl and set over the pan (off the heat). Whisk for 5 minutes with a hand held electric whisk until the mixture has doubled in volume to form a thick, pale foam that leaves a trail for about 5 seconds when you lift the whisk. The mixture will be slightly warm.
- 6. Remove the bowl from the hot water and continue to beat until the mixture cools to room temperature. Pour the cool melted butter around the edge of the bowl and, using a metal spoon, gently fold it in.
- 7. Immediately sift half the flour over the surface, and partially fold it in with a few gentle folds. Repeat with the remaining flour, lightly folding until all the flour is incorporated into the mixture. Divide the mixture between the cake tins. Bake for 20 minutes or until the cake has shrunk away from the rim of the tin and springs when lightly pressed.
- 8. Turn the cakes upside down on a wire rack and remove the tines. Leave until cold before peeling off the baking paper.
- 9. Sandwich the two cakes together with the gooseberry curd, taking care to leave the baked side up on top for the icing.
- 10. To make the elderflower icing, sift the icing sugar into a bowl. Using a wooden spoon, stir the elderflower liqueur and lemon juice into the sugar until it forms a thick, smooth icing. Pour on to the centre of the cake and, using a wet palette knife, gently smooth out to evenly cover the top of the cake, letting it dribble over the edges of the cake.
- This cake keeps well in the fridge for up to 3 days - lightly cover with clingfilm. The flavours develop in a delicious way.