Makes a 30cm square cake
3 or 4 Granny Smith apples
½ cup sultanas or mixed fruit
¾ cup sugar
1 tsp cinnamon
a little cornflour or arrowroot for thickening
juice of ½ a lemon
¾ cup icing sugar
1 SPCA Blue Tick egg
2 cups plain flour
½ cup cornflour
1 level tsp baking powder
½ tsp salt
Preheat the oven to 150°C. Line a 30cm cake tin with baking paper.
Peel, core and slice the apples. Place in a saucepan with the sultanas, sugar, cinnamon and a little water. Bring to the boil and cook until tender. Thicken with either cornflour or arrowroot. Cool, then add the lemon juice.
Cream the butter and icing sugar together, then beat in the egg. Add the remaining dry ingredients and mix to combine. Press about half the mixture into the cake tin and bake blind (top batter with baking paper and weigh down with rice, beans or baking beads to prevent puffing up while cooking) for 10 minutes.
Add the apple mixture to the base and crumble the remainder of the shortcake mixture over the top. Return to the oven for a further 30 minutes. This will keep the shortcake light in colour, but it can also be cooked longer at a slower temperature.
Rosita Manning has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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