Apple And Rhubarb Shortcake

Ingredients

FILLING:
2 Cups Rhubarb, cut into 2.5cm pieces
1 Apple, peeled, cored and sliced
1/2 Cup CSR White Sugar
1/4 Cup Orange Juice 1/4 Cup Toasted Flaked Almonds

SHORTCAKE:
2 Cups Plain Flour
2 Tablespoons CSR White Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
125g Butter
1 Egg, Beaten
2/3 Cup Milk
30g Butter, softened
1 Cup Cream
2 Tablespoons CSR Caster Sugar
Toasted Flaked Almonds for decoration

Method

1 : In a saucepan, combine rhubarb, apple, CSR White Sugar and orange juice.
2 : Bring to boil; reduce heat and simmer for about 5 mins. or until just tender.
3 : Set aside to cool and then stir in toasted almonds.
4 : In a bowl mix together flour, CSR White Sugar, baking powder and salt.
5 : Cut in the 125g butter until the mixture resembles coarse crumbs.
6 : Mix together beaten egg and milk and add all at once to flour mixture. Stir to just moisten.
7 : Spread dough in greased 20cm cake tin, build up edges slightly.
8 : Bake in oven preheated to 230oC for 15-18 mins. (do not over bake )
9 : Cool in tin for 10 mins.

Comments

Presentation:
Remove from tin and split into two layers; carefully lift off top layer. Spread bottom layer with softened butter.
Whip cream with CSR Caster Sugar until stiff. Assemble cake by alternating layers of cake,
filling and whipped cream, sprinkling the top layer with toasted almonds.