Peach Shortcake with Smashed Raspberry Cream
200g soft butter
150g castor sugar
2 egg yolks
150g plain flour
1 teaspoon baking powder
50g ground almonds (or add 50g of flour instead)
3 ripe peaches
2 tablespoons maple syrup
50g soft brown sugar
Method
Beat the butter and sugar until pale and fluffy.
Add the egg yolks one at a time and then mix in the flour, baking powder and almonds to a smooth dough. Wrap in cling and chill for 2 hours (or freeze for half an hour).
Cut the peaches in half, remove the stone and then chop the peaches into 2cm pieces.
Place in a pan with the sugar and syrup and cook until just soft.
Set oven to 170oc.
Grease a cake tin – around 15cm width.
Coarsely grate half the shortcake mixture into the tin and spread over the bottom.
Drain the peaches from any cooking liquor (keep this for the raspberry cream) and spread over the top of the shortcake.
Grate the remaining shortcake mix over the top and spread evenly.
Bake for 25 minutes or until golden and an inserted skewer comes out clean.
Cool in the tin for an hour and then cut into squares.
Smashed Raspberry Cream
125g raspberries (fresh or defrosted frozen)
250ml double cream
Liquor from peaches
1 tablespoon icing sugar
Method
Whip the cream to stiff peaks and fold in the sugar.
Mix the raspberries with the cooking liquor and break down with a fork. Fold into the whipped cream.
Serve on the side of the shortcake.
