These gooseberry, lime and elderflower travel cakes are inspired by the French tradition of bringing an edible present to a party or picnic. Try Philippa Davis’ recipe for the perfect moreish morsels to gift – or just to keep for yourself.

There are many ways to spend this time, but baking will certainly make you popular. Whether you are looking to feed a hungry house, leave a freshly baked batch on a friend’s doorstep or just enjoy straight from the oven, take inspiration from The Field’s guide to lockdown baking.

GOOSEBERRY, LIME AND ELDERFLOWER TRAVEL CAKES

Makes 24 small cakes

• A 24-hole mini-muffin tin
• 1⁄2 tbsp sunflower oil
• 280g (93⁄4oz) best-quality marzipan
• 3 free-range/organic medium eggs
• 75g (3oz) salted butter, melted
• 2 tbsp cornflour
• 11⁄2 tbsp elderflower cordial or St Germain elderflower liqueur
• 24 small gooseberries, stem and tops removed

For the icing

• 120g (81⁄2oz) icing sugar
• 1 tbsp cream
• 1 tbsp elderflower cordial or St Germain elderflower liqueur
• Juice from half a lime plus lime zest to decorate

To make the gooseberry, lime and elderflower cakes first preheat the oven to 175°C/350°F/Gas Mark 4. Grease each muffin mould lightly with the sunflower oil.

Break the marzipan into chunks and pulse briefly in a food processor (too much and it will become oily). Add the eggs one at a time giving a quick pulse after each addition.

Add the melted butter, cornflour and elderflower cordial or liqueur.

Scrape the mixture into a jug (it should be a loose batter) then pour into each muffin mould until it’s two-thirds full.

Place one gooseberry in each and bake on the middle shelf for 20 minutes; they should be golden and slightly puffed up.

Cool in the tin then gently prize out on to a tray – a toothpick is the perfect tool to help with this.

To make the icing, measure the icing sugar into a bowl then add the cream and elderflower cordial or liqueur on one side and gradually incorporate.

Loosen the mixture with fresh lime juice until it is a thick but pourable consistency.

Spoon the icing over the gooseberry, lime and elderflower cakes, allowing it to dribble over the sides, then grate fresh zest over the tops.