Recipes>Berry Recipes
Summer Berry Shortbread Cake
Serves 10
Bringing together shortbread and cake in one delicious bake, this Summer Berry Shortbread Cake from The Big Family Cooking Showdown is an afternoon tea delight.
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The Big Family Cooking Showdown
Rosemary Shrager
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Ingredients
| For the shortbread base: | |
|---|---|
| 100g | unsalted butter, chilled, plus extra for greasing |
| 175g | plain flour, plus extra for dusting |
| ¼ tsp | fine sea salt |
| 50g | desiccated coconut |
| 2 tbsp | golden caster sugar |
| 1 | egg yolk (reserve white for cake) |
| ½ tsp | vanilla extract |
| 100g | raspberry jam |
| For the cake | |
| 175g | unsalted butter, melted |
| 150g | natural yoghurt |
| 3 | eggs, plus reserved white |
| 150g | plain flour |
| ¼ tsp | fine sea salt |
| 2 tsp | baking powder |
| 175g | golden caster sugar |
| 100g | desiccated coconut |
| 150g | mixed raspberries and blueberries |
| 50g | flaked almonds |
Essential kit
You will need: a 23cm square cake tin and a food processor.
Method
Lightly butter a 23cm square cake tin and line with baking parchment.
Make the shortbread base: Measure the flour, butter and salt into a food-processor and pulse to make fine crumbs. Add the coconut and sugar and pulse again.
Beat the egg yolk with the vanilla and add to the machine with 1 tablespoon of water. Keep the motor running to make a soft dough.
Roughly press into the prepared tin with your hands, dust with a little flour and press with the back of a spoon to push into the corners and flatten. Prick with a fork and chill for 10 minutes.
Preheat the oven to 200C/Fan 180C.
Bake the shortbread base for 15 minutes or until pale golden. Remove from the oven and lower the temperature to 180C/Fan 160C.
Cool the base for a couple of minutes and then spread with the jam.
Make the cake: Beat the melted butter and yoghurt in a bowl with a fork and then add the eggs and reserved egg white.
Sift the flour, salt and baking powder into a large bowl and then stir in the sugar and coconut.
Pour the wet cake ingredients into the dry and mix well with a spatula. When well combined, spread over the jammy biscuit base, level the top and then scatter with the berries and flaked almonds.
Bake for 35-45 minutes.
Cool in the tin then cut into bars.
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