When my sister came over to my house to give me a manicure and a pedicure, the least I could do was bake her a cake... Then help her eat it.
Apple and Blueberry Shortcake
adapted from Bill Granger's Bill's Food
4 large Granny Smith apples, peeled and thinly sliced
150g fresh blueberries
Finely grated zest of 1 lemon
2 tablespoons light brown sugar
125g unsalted butter
125g caster sugar
185g "00" flour
1 teaspoon baking powder
1 tablespoon milk, for brushing
2 teaspoons demerara sugar, for sprinkling
2 tablespoons sliced almonds for the top of the cake
Put the apples, lemon zest, light brown sugar and 2 tablespoons water into a frying pan and cook them on a low heat for about 10 minutes with the lid on. The apples should be starting to breakdown. Add the blueberries and cook until they just start to release their juices. The pan should be quite dry, not to much juice. Set aside to cool completely.
Put the butter and caster sugar into a food processor and blitz until it is fluffy. Add the egg and process again. Add the flour and baking powder and process just until it comes together. Turn it out onto a lightly floured board and bring it together with your hands. Divide the dough into 2 even sized portions. Wrap them in cling film and set them in the fridge to chill for 30 minutes.
Preheat the oven to 180 C.
Roll the pastry into rounds that will fit a 24cm springform cake pan. Press one round into the bottom of the pan. Spread the cooked fruit over the dough, leaving a small boarder around the edges. Place the other round on top of the fruit and press the edges together.
Brush the top with milk, sprinkle with the dererara sugar and almonds and bake for 35 - 40 minutes. Allow the cake to cool in the tin before removing. Serve with whipped cream.