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Gooseberry Curd Layer Cake with Elderflower Icing
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- 230 g unsalted butter, soft
- 230 g caster sugar
- 30 g elderflower cordial
- 230 g self-raising flour
- 4 large eggs
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
Icing and Assembly
- 100 g icing sugar
- 1 - 1 ½ Tbsp elderflower cordial, to taste
- 200 g gooseberry curd, homemade
- fresh gooseberries, for decorating
- icing sugar, for dusting
- per 1 slice
- 1816 kJ / 434 kcal
- 5.4 g
- 55.5 g
- 21.2 g