November 19, 2008

I'm back....

I've been so busy the last month or so, and have also been sick, so haven't had much time or inclination to blog (or cook for that matter). I did however make something for an afternoon tea on the weekend which I thought was noteworthy and worth making again. It is the Apple and Blueberry Shortcake from bill's food by Bill Granger. There are lots of good recipes in this book that I really want to try, just have to find the time to try them!

I didn't get any photos of the shortcake unfortunately, but here is the recipe:

Apple & Blueberry Shortcake

Ingredients
  • 4 large Granny Smith Apples
  • finely grated zest of 1 lemon
  • 2 tablespoons sugar
  • 125g unsalted butter
  • 125g caster sugar
  • 1 egg
  • 185g plain flour
  • 1 teaspoon baking powder
  • 155g (1 cup) blueberries
Method
  1. Peel the apples, remove the cores & cut each apple into about 16 slices.
  2. Put the apples, lemon zest, sugar & 2 tablespoons of water into a medium saucepan, then cover & stew over a low heat for about 10 minutes, until the apples are soft but not mushy. Allow to cool.
  3. Cream the butter & caster sugar together in a bowl until fluffy & smooth.
  4. Add the egg and mix well. Sift the flour and baking powder into the mixture and stir until combined.
  5. Turn onto a lightly floured surface & knead until smooth
  6. Divide into two and place in the fridge for 30 minutes
  7. Preheat the oven to 180c.
  8. Roll each half of cake dough into a round approximately 22cm across.
  9. Press one round into a 24cm non-stick springform cake tin.
  10. Spread the apples over the dough, leaving a small border around the edge. Sprinkle with the blueberries.
  11. Place the other round of dough on top & press the edges together.
  12. Bake for 35 to 40 minutes, then allow to cool in the tin for 20 minutes before removing.