Roast gooseberry and elderflower shortcake

Method

1. Start by making the shortcake. Preheat the oven to 180°C/gas 4.

2. Rub together the flour, ground rice and butter in a large mixing bowl until the mixture resembles breadcrumbs.

3. Mix in the ground almonds and caster sugar.

4. Add the egg yolks and cream and mix well and bring together to form a soft dough.

5. Divide the dough into 3 even-sized portions and roll into equal circles about 20cm in diameter, marking one of them into 7 wedges with a knife.

6. Place the shortcake circles on baking parchment-lined baking sheets. Bake in the oven for 30-40 minutes until lightly golden.

7. Remove from the oven and cool on a wire rack, leaving the oven on.

8. To make the filling, place the gooseberries in large bowl. Add in 2 tablespoons of the elderflower cordial and the sugar and mix well.

9. Place the gooseberries in a roasting tray and roast for 15-20 minutes until the gooseberries begin to pop and caramelise.

10. Remove from the oven and cool thoroughly.

11. Whisk the double cream until firm but not too stiff and fold in half the roasted gooseberries.

12. Place the first disc of shortcake onto a serving plate and lavishly spread with half the gooseberry cream. Place the next disc on top and spoon the remaining cream mix on top.

13. Break the final disc into the marked wedges and push them in to the cream at angles.

14. Drizzle the remaining elderflower cordial over, scatter with lemon zest and serve.