My husband’s great auntie Betty’s Belgian Shortcake was absolutely delicious. I made the same shortcake with different filling today. I used Stewed Apples and Lemon Curd. Why? Because I had Stewed Apples that was getting old and I needed to use it up. This happens frequently since my family’s fruit consumption dropped after my daughter moved out. Apples and Lemon Curd is a great combination. I thought it would be good, and the result was fantastic.
20cm Square Cake Tin
*Round OR Square Tin in similar size
110g Butter *softened, DO NOT melt it
1/2 cup Caster Sugar *I reduced to 1/3 cup and the cake was sweet enough
1 pinch Salt
1 Egg *whisked
1 cup Self-Raising Flour *OR Plain Flour & 1 teaspoon Baking Powder
*Note: 1 cup Flour makes the dough very soft. You can add extra 2-3 tablespoons, so that the dough would be easier to roll out, but do not add too much.
3 to 4 Apples *cut into small pieces and stewed
4 tablespoons Lemon Curd
- To stew Apples, peel Apples and cut into small pieces, place in a saucepan, add 1-2 tablespoons Water, cover with a lid, and simmer until Apple is soft. Set aside and cool. *Note: You might be interested in ‘Pan-Stewed Apple’.
- Mix softened Butter, Sugar and Salt until smooth, add Egg and mix well. Add Flour and mix to form a soft dough. *Note: The dough is probably too soft to roll out. Cool in the fridge to firm up.
- Line a 20cm square cake tin with baking paper. Preheat oven to 160℃.
- Roll out 1/2 of dough on a floured surface, and line the tin. Patch up any gaps and tears, and press down evenly. Thinly spread Lemon Curd, then spread Stewed Apple pieces. *Note: Avoid any liquid from Stewed Apples.
- Roll out the other 1/2 of dough into a square and place it on top to cover. Make holes in a pattern using a skewer.
- Bake for 30 minutes or until cooked through and golden brown on top. Cool in the tin as this shortcake is very fragile. Serve slices with whipped Cream OR Ice Cream. Sour Cream would be good, too.
Leave a Reply