Peach and rhubarb shortcake
Photo by Babiche Martens
For high tea or dessert try this shortcake full of pistachio and citrus flavours, delicious with peaches and rhubarb. Serve with a dollop of lightly whipped cream - naughty but scrummy. I used the rhubarb from the garden which got out of control over the holiday. It adds a nice tartness to the sweet peaches.
For the shortcake
|3 tsp||Baking powder|
|¼ cup||Dark brown sugar|
|1||Lime, zest of|
|½||Orange, zest of|
|¼ cup||Pistachios, finely chopped|
|120 g||Butter, chilled, cut into cubes|
|½ cup||Sour cream|
For the filling
- Preheat an oven to 200C.
- Into a large bowl place the flour, baking powder, sugar, lime and orange zest and pistachios. Add the butter. Using your fingers break it down until it forms coarse breadcrumbs.
- Place the sour cream in a small bowl and beat in the egg. Pour straight into the flour, mixing gently to form a soft dough. On a lightly floured bench flatten the dough to 2cm high. Cut circles 5cm in diameter, and lay on a baking tray.
- Bake for 20 minutes until cooked and slightly golden. Remove and cool.
- To make filling: Place 2cm water and the sugar in a pot. Bring to a simmer and dissolve sugar. Add peaches and cook for 5 minutes. Then add rhubarb and cook for another 5 minutes. Remove and cool.
- Split the shortcake in half. Cover the base with cream and fruit. Place the top on and sprinkle a little extra sugar.