Apple and apricot shortcake

Tamara West

Use stewed apple and apricot in this classic Kiwi shortcake recipe.

Ingredients

120 g	Butter, at room temperature
½ cup	Caster sugar
1	Egg
1	Lemon, zest of
1 ½ cups	Self raising flour
½ tsp	Baking powder
¼ tsp	Salt
3 cups	Mixed fruit, apple and apricot, stewed (Main)

Directions

1. Heat oven to 180C. Cut baking paper to line the bottom of a shallow cake tin (approx. 22cm).
2. In a bowl cream butter and sugar then beat in egg and lemon zest. Sift in flour, baking powder and salt and mix just to form a dough.
3. Rest dough in fridge for 30 minutes.
4. Cut dough in half and neatly press one half in to the cake tin to cover the bottom.
5. Remove the dough and paper and place in the fridge while you reline the tin with baking paper and press in the remaining dough.
6. Place a layer of stewed fruit on to dough base, top with the dough from the fridge and bake for 30 minutes, or until golden and risen.
7. Cool, dust with icing sugar, and serve with fresh cream.