Name: Apple and Raspberry Shortcake
Prep time: 25 min
Cook time: 45 min
Yield: 8
Ingredients: Filling; 4 large Granny Smith apples, peeled, cored, cut into thin slices; Grated rind of 1 lemon; ½ cup Chelsea Raw Caster Sugar; ¼ cup water; 300g frozen raspberries, defrosted; 1 Tbsp cornflour; Pastry; 125g unsalted butter; ¾ cup Chelsea Raw Caster Sugar; 1 extra large egg; 1 cup self-raising flour; ⅓ cup plain flour; 2 Tbsp Chelsea Raw Caster Sugar, extra, for topping; Chelsea Icing Sugar, for dusting

Details page sections

Cakes

Apple and Raspberry Shortcake

Preparation

25 mins

Bake

45 mins

Difficulty

Easy

Servings

This rustic apple and raspberry shortcake recipe can be served for afternoon tea or dessert - use fresh or frozen raspberries and you can enjoy it any time of the year.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

Filling

4 large Granny Smith apples, peeled, cored, cut into thin slices
Grated rind of 1 lemon
½ cup Chelsea Raw Caster Sugar
¼ cup water
300g frozen raspberries, defrosted
1 Tbsp cornflour
Pastry
125g unsalted butter
¾ cup Chelsea Raw Caster Sugar
1 extra large egg
1 cup self-raising flour
⅓ cup plain flour
2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
Chelsea Icing Sugar, for dusting

Additional tips

This shortcake can be enjoyed all year round using frozen raspberries. Variations can be made using cherries, strawberries, peaches or plums in place of the raspberries.

Makes a great family dessert served with a dollop of cream or ice cream on a hot summers day. It is also ideal for picnics as it does not need refrigerating and tastes delicious hot or cold.

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

details

Icing Sugar

Icing sugar can also be...

details

Raw Sugar

This natural granulated...

details

Reviews

2

What did you think of this recipe?

Michelle

The flavour of the fruit in this cake is lovely. I found I had too much fruit mixture though - perhaps had a third excess, which I'll use in something else. I followed the recipe precisely but could have done with more of the base as it was very thin. I also found the centre of the base was a little undercooked. Will make again, but will either leave it in longer or blind bake the base a little. I also will try to get the fruit mixture a little drier.

Unknown

My neighbour just brought this over for desert tonight and it was absolutely delicious. Can see I will be making this often

Method

Filling: Place the apple, lemon rind, Chelsea Raw Caster Sugar and water in a saucepan over a low heat. Cover and simmer for 7 - 10 minutes or until apple is soft. Stir in raspberries then tip mixture into a colander to drain off the liquid. Press fruit against colander to ensure as much liquid as possible is removed (discard liquid). Tip mixture back into saucepan and stir in cornflour.

Note: If you decide to substitute the raspberries with other fruit e.g. rhubarb, apricots etc, wash and chop the fruit and cook with the apples.

Pastry: In a medium bowl beat butter and Chelsea Raw Caster Sugar with an electric mixer until pale and creamy. Add egg and mix until combined. Sift combined flours over the butter mixture, stir to combine. Turn onto floured surface and knead lightly until smooth. Divide dough into 1/3 and 2/3 portions. Wrap in plastic wrap and rest in fridge for 30 minutes.

Preheat oven to 200°C conventional or 180°C fan forced and place an oven tray in the oven. Press the larger dough portion into a greased 20cm spring-form tin to cover the base and about 2cm up the sides. Top with the strained fruit. Grate remaining pastry over top of fruit. Sprinkle top with extra Chelsea Raw Caster Sugar and place tin on hot oven tray (this helps to cook the base of the pastry).

Bake for 30 - 35 minutes. Set aside in the tin for 15 minutes to cool.

Dust with Chelsea Icing Sugar and serve warm with cream or custard.