Summer Berry Shortbread Cake
Bringing together shortbread and cake in one delicious bake, this Summer Berry Shortbread Cake from The Big Family Cooking Showdown is an afternoon tea delight.
Ingredients
| 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 |
Essential kit
You will need: a 23cm square cake tin and a food processor.
Method
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.
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