{Crafty Bake} Feijoa and Apple Shortcake Recipe

Feijoa and Apple Shortcake

250g Butter - softened

3/4 c Caster Sugar

1 egg

Zested rind of 1 Orange or Lemon

1tsp Vanilla

2 1/2 c Plain Flour

2 1/2 tsp Baking Powder

1/2 cup each of sliced apple and feijoa pulp*

1 tsp cinnamon 

1 tsp nutmeg

Method:

• Pre-heat oven to 180 degrees Celcuis.

• Line a 20cm (ish) tin with baking paper.

• In a bowl, beat together the butter, sugar, egg, rind and vanilla until pale and fluffy.

• Mix in the sifted flour and baking powder. I like to get my hands in here to mix it thoroughly. 

• Spread 2/3 of the mixture into the lined cake tin

• Cover the mixture in the tin with the feijoas and apples then sprinkle with cinnamon and nutmeg. 

• Crumble the remaining mixture over the fruit. No formula here and it doesn't matter if there are gaps where you can see the fruit.

• Put in the middle shelf of the oven and bake at 180 for 35-40 minutes.

Can be served hot or cold (chilled is best) with yoghurt or ice cream or cream. Or all three. 

Enjoy!

Before

During

After

* You can subsitute almost any fruit here, but if using frozen berries, defrost them in the microwave and then strain the juice off so the cake doesn't get too soggy. 

*Plum, Mixed Berry and White Choc, Apple and Cinnamon, Peach, Apricot - any tinned or fresh  fruit works.