Cherry, Apricot and Almond Shortcake
By OcadoLife
Published on 08 May 2022
Fresh fruit, a sumptuous whipped almond crème pat and a moist, crumbly sponge: this is fantastic for a birthday or picnic. Looking for more cake recipes? Look no further.Time and servings
1 hr 15 minsTotal time
12Servings
1 hr 15 minsCooking time
Ingredients
- 200 g of cherries, destoned and halved
- 300 g of apricots, destoned, cut into eighth
- 1 handful of flaked almonds
- 250 g of unsalted butter, at room temperature, plus extra for greasing
- 130 g of self-raising flour
- 315 g of caster sugar, plus 65g for the crème pat
- 4 large eggs
- 2 tsp of vanilla bean paste, plus 1 tsp for the crème pat
- 125 ml of vegetable oil
- 300 ml of whole milk, plus 250ml for the crème pat
- 1.5 tsp of almond extract
- 10 g of plain flour
- 10 g of cornflour
- 300 ml of double cream
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease 3 x 18cm cake tins with butter and line fully with baking paper. Sift the flour into a bowl, add the salt and stir with a balloon whisk; set aside.Step 2
Put the butter, oil, sugar and vanilla bean paste into a freestanding mixer and mix on high for 3-4 mins, until light and fluffy (or use an electric hand mixer). Add the eggs one by one, mixing well. Add half the flour and mix until just combined. Reduce the speed to low and slowly pour in the milk, mix on medium until it’s fully combined; remember to scrape down the sides of the bowl. Add the rest of the flour; mix briefly.Step 3
Divide the batter between the tins and bake for 30 mins. After baking, remove from the oven and allow the sponges to sit in the tins for a few mins before slicing off any domed tops, to create a flat surface (these extra pieces are a chef’s treat!).Step 4
Meanwhile, make the crème pat. Pour the milk, vanilla and almond extract into a pan and put over a medium heat. In a bowl, mix the egg yolks, flour, cornflour and 50g of the sugar using a balloon whisk. When the milk is hot, pour a little into the egg yolks and whisk to combine; tip the yolk mixture into the milk. Stir with the whisk, heating until it thickens; allow to cool fully.Step 5
Whisk the cream and the remaining 15g of sugar until stiff peaks form. Fold into the cooled crème pat, then set aside.Step 6
To assemble, pop a sponge on a plate. Add a third of the crème pat, then top with a third of the fruit; repeat with the other 2 sponges (use just under a third each time of the crème pat and fruit). Spread the remaining crème pat thinly around the sides of the cake and top with the flaked almonds.