Warm apple shortcake with kumara vodka sorbet
Photo by Babiche Martens
This delicious apple shortcake is comfort food at its finest, served with a decent dollop of cream or yoghurt.
|1 tsp||Baking powder|
|1 to dust||Icing sugar|
Sorbet - makes 1 litre
- Preheat oven to 180C. Sift the flour, baking powder and cinnamon into a bowl. Using your fingertips, rub the diced butter into the flour mixture until it resembles breadcrumbs. Stir in the sugar, milk and the lightly beaten egg then tip on to the bench and lightly knead.
- Divide the mixture in half. Roll out one and press into a lined 22cm slice tin. Top with the peeled and sliced apple and sprinkle over 1tsp lemon zest and sugar.
- Roll out the remaining dough and press on top then bake for 30 minutes or until golden. Dust liberally with icing sugar before serving.
- To make the sorbet, Put the water, sugar, lemon juice and vodka into a saucepan and bring to a boil while stirring to dissolve the sugar. Cool, add the beaten egg white then pour into an ice cream machine and follow the manufacturer's instructions.