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.
- 100g hazelnuts
- 250g self-raising flour
- 1tsp ground cinnamon
- 170g demerara sugar
- 150g unsalted butter cut into cubes
- 2 eggs
- 150g raspberry jam
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.
This cake is great served warm with luxury ice-cream and fresh raspberries.