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!
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* 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.
Looks delicious. Trying it tonight!
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