Gooseberry Curd Layer Cake with Elderflower Icing

Sponge

• unsalted butter, for greasing
• 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