Side Pannel
Summer Berry Shortbread Cake
Summer Berry Shortbread Cake
- Recipe Submitted by maryjosh on 03/22/2019
Ingredients List
- 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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
