Shortcake with peaches and cream

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 11
Servings 6
Time 40

Ingredients

  • 500
    ml
    (2 cups) self-raising flour
  • 30
    ml
    (2T) baking powder
  • 15
    ml
    (1T) mixed spice
  • 1
    ml
    (1/4 tsp) salt
  • 160
    ml
    (2/3 cup) butter
  • 125
    ml
    (1/2 cup) castor sugar
  • 80
    ml
    (1/3 cup) buttermilk
  • 250
    ml
    for filling: (1 cup) fresh cream, whipped
  • 410
    g
    can peach slices, drained
  • 250
    ml
    (1 cup) walnuts, roughly chopped
  • 10
    Maraschino cherries, with stalks
 

Method

35
 
Pre-heat oven to 190°C. Grease a baking sheet. 1. Sift together flour, baking powder, mixed spices and salt.
2. Add butter and rub into flour, using your fingers, until mixture resembles breadcrumbs. Stir in sugar.
3. Add buttermilk and egg. Gently work mixture together until it forms a soft, sticky dough.
4. On a lightly floured surface, knead mixture a few times and mould into two 18cm rounds. Place discs on a lightly greased baking sheet.
5. Bake for 30?35 minutes, until golden. Leave to cool.
6. Spread half the cream on the first disc, then scatter peach slices on top. Place the second disc on top and spread the remaining cream over this. Arrange peaches on top, alternating with cherries. Sprinkle with chopped walnuts.
 

Read more on: bake
 

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