This/these will be spectacular for an afternoon tea with guests (although they should probably be close friends as they will fight over the it).
Recipe:
2 cups all purpose flour ( or 50:50 wholewheat and all purpose)
2 tbsp sugar
1 tbsp baking powder
1/2tsp salt
1/2 cup butter
1 large egg beaten
2/3 cup milk (plant based milk is fine)
to serve:
3tbsp softened butter(optional)
2 cups whipping cream
2tbsp sugar
PREHEAT OVEN MIDDLE SHELF 450F
Mix all dry together in a bowl and cut in the cold butter using a pastry cutter or 2 metal knives.
Mix the egg with the milk, and all at once to the flour-fat mix, stirring just to moisten..do not beat.
Spread into a 8 x 2inch, greased baking pan and build up edges slightly..or lightly roll on a floured board and cut into 2 inch deep cakes with a 3 inch cookie cutter.
Place on a greased cookie sheet.
Bake 15-18 mins ( smaller ones just 15mins)
Remove from oven and cool in pans/cookie sheet 10 mins.
Remove and while still warm split in half, carefully lift off top and apply softened butter to bottom layer (optional).
Add fruit and whipped cream and top with other layer.
May also dust with sugar or more whipped cream to finish.
Fruit fillings:
in saucepan heat
2tbps sugar,
1 tbsp cornstarch
3/4 cup apple or pineapple juice
cook over high flame until mixture thickens.
Remove from heat and fold in
1 tbsp lemon juice
1/2 tsp vanilla or almond extract
Fold in any of the following:
Apricots 4 cups fresh sliced
Peaches 4 cups fresh sliced
Blueberries 2 cups mashed and 2 cups whole fresh
Bananas (they can be combined with any other fruit or add 4 cups sliced very ripe)
Strawberries 5 cups sliced
Raspberries 6 cups 3 mashed 3 whole
Cooked rhubarb 4 cups
Apples 4 cups cooked (NOT applesauce)
Pineapple 4 cups cooked or very ripe and tender.
Variation instead of whipped cream use sour cream or plain yogurt.
