Apple and Hazelnut Short Cake Recipe

Apple and Hazelnut Short Cake Recipes

Ingredients :

150g wholemeal flour

50g ground hazelnuts

50g icing sugar, sifted

150g unsalted butter or margarine

3 sharp eating apples

5ml lemon juice

15-30ml caster sugar, or to taste

15ml chopped fresh mint or

5ml dried

250ml whipping cream or crème fraîche

few drops vanilla essence

few mint leaves and whole hazelnuts, to decorate

Method :

Process the flour, ground hazelnuts and icing sugar with the butter in a food processor in short bursts, or rub the butter into the dry ingredients until they come together. Don't overwork the mixture. Bring the dough together, adding a very little iced water if necessary. Knead briefly, wrap in grease proof paper and chill for 30 minutes. Preheat the oven to 325F, Gas 3. Cut the dough in half and roll out each half, on a lightly floured surface, to a 18cm or 7" round. Place on grease proof paper on baking sheets and bake for about 40 minutes, or until crisp. If browning too much, move them down in the oven to a lower shelf. Allow to cool.

Peel, core the chop the apples into a pan with the lemon juice. Add sugar to taste, then cook for about 2-3 minutes, until just softening. Mash the apple gently with the chopped fresh mint and leave to cool. Whip the cream with the vanilla essence. Place one shortbread base on a serving plate. Spread half the apple and half the cream or crème fraîche on top. Place the second short cake on top, then spread over the remaining apple and cream, swirling the top layer of cream gently. Decorate the top with mint leaves and a few whole hazelnuts, then serve at once.

Serves 4 - 6

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