Lemon & almond roulade with redcurrants & raspberries

1 HOUR + COOLING | SERVES 8 A LITTLE EFFORT

plain flour 75g, plus extra for dusting unsalted butter 25g, melted and slightly cooled, plus extra for buttering eggs 5 medium caster sugar 125g, plus 3 tbsp lemon 1/2, zested baking powder 1 tsp ground almonds 75g flaked almonds 50g FILLING redcurrants 250g caster sugar 1 tbsp double cream 300ml raspberries 150g, plus extra to decorate icing sugar for dusting FROSTED REDCURRANTS redcurrants in clusters 200g egg white 1 medium, lightly beaten with 1 tsp cold water caster sugar 150g

Heat the oven to 200C/fan 180C/gas 6. Butter a 30 x 40cm swiss roll tin with butter and line the base and sides with a large sheet of baking parchment. Grease the parchment and lightly dust with flour, tapping out the excess. • Whisk the eggs and the caster sugar with electric beaters until very thick and pale, trebled in volume and the mixture leaves a ribbon trail when the whisk is lifted from the bowl. Add the lemon zest and sift in all the dry ingredients, except the flaked almonds, then, using a large metal spoon and a figure-of-eight action, gently fold it in. Pour the melted butter around the edge of the bowl and fold it in. • Pour into the prepared tin, spread it level, and scatter with the flaked almonds. Bake on the middle shelf of the oven for about 12 minutes until golden and just firm to touch. Meanwhile, lay a large sheet of baking parchment on the work surface and sprinkle it with the remaining 3 tbsp of caster sugar. • Leave the baked sponge to rest for a minute before turning it out onto the sugared parchment – this takes a leap of faith, but you simply hold the tin at both ends and flip it out in one quick movement. Carefully peel off the lining paper and then roll up the sponge, starting from the shortest end and with the clean parchment rolled inside the sponge. Leave to cool completely. • For the filling, strip the redcurrants from their stalks, put in a pan with the sugar, and cook gently until they have burst. Continue to cook, stirring frequently, until thickened to a purée. • For the frosted redcurrants, using a small, clean brush, paint the redcurrant clusters with the egg white, then sprinkle evenly and thickly with the sugar. Leave to dry on a wire rack. • Return to the filling and whip the cream into soft peaks. Unroll the sponge and spread the surface evenly with the redcurrant mix, leaving a 2cm border all the way around the edge. Scatter with the raspberries, lightly crushing them in your fingers as you do so. Re-roll the roulade as tightly as possible, using the parchment to help you lift and roll. Carefully slide onto a serving plate, dust with icing sugar and decorate with the frosted redcurrants and extra raspberries.