Raspberry shortcake recipe

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makes: 8 - 10
Skill: medium
Cost: cheap
Prep: 20 min
Cooking: 45 min
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  • Who doesn’t love a slice of crunchy shortcake? Added with raspberry, it makes a fruity treat with a sharp taste thanks to the jam, but still with a delicious buttery taste. Shortcake takes a little effort but your efforts will definitely pay off when these come out of the oven for the whole family to enjoy. They’d also be perfect if your throwing a bake sale, coffee morning, or afternoon tea. You could even make it for a dessert for the whole family and serve with ice cream.

    Ingredients

    • 100g hazelnuts
    • 250g self-raising flour
    • 1tsp ground cinnamon
    • 170g demerara sugar
    • 150g unsalted butter cut into cubes
    • 2 eggs
    • 150g raspberry jam

    Method

    • Preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4.

    • Grease a deep 22cm round cake tin, and line with baking parchment.

    • Spread the hazelnuts on a baking tray and bake for 5 minutes, or until golden brown.

    • Transfer to a clean tea-towel and rub the tea-towel over the hazelnuts to remove the skins.

    • Finely chop half of the hazelnuts and put aside for later.

    • Place the flour, cinnamon, 150gms sugar, butter and the unchopped hazelnuts into a food processor and blitz in short bursts until it resembles fine breadcrumbs (leave 20gms sugar aside for later).

    • Add the eggs and blitz until combined.

    • Press half the mixture into the base of the cake tin.

    • Smooth the jam over the base layer.

    • Mix the remaining hazelnuts into the remainder of the mixture.

    • Press the last of the mixture over the jam and sprinkle with the remainder of the demerara sugar.

    • Bake for 40 to 50 minutes or until a cocktail tick inserted into the centre comes out clean.

    • Remove from the oven and leave to cool in the tin for 20 minutes.

    • Carefully transfer to a wore rack and leave to cool fully.

    Top tip for making Raspberry shortcake

    This cake is great served warm with luxury ice-cream and fresh raspberries.

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