Sunday, December 12, 2010
Strawberry & Rhubarb Cardamom Shortcake
If you are looking for a delicious summer treat then look no further. This recipe has become a total favourite of mine. The shortcake crust crumbles perfectly when you bite into it, but then it melts away so effortlessly into your mouth and the addition of the cardamom is definitely its secret weapon, did I also mention that the filling has the perfect balance between sweetness and tart?
Long story short: it's awesome. Whenever I've made it there have always been requests for more, so either the people I know are huge gluttons, or it really is a winner. Could be a combo of both. So from now on I think I may have to start doubling the recipe, though I may be tempted to keep a whole one for myself. It's yummy eaten hot or cold but I think I prefer it cold and even better eaten the day after. So this could be an ideal recipe for those times you want to create something a day ahead.
You might also want to note that the pastry is not soft like the American version of shortcake (which is more like a scone).
Btw if you don't like cardamom then just leave it out, it will still taste great. I did this when making it for my dad as his palate is not so adventurous, but since cardamom really makes this dish special , I think I will sneak some into the next batch that he has already requested; and if he doesn't like it then I might just have to eat it all myself. What a shame.
edit: he loves the cardamom version. Thankfully he still shared some with me. Win!
125g caster sugar
12 cardamom pods, seeds removed and ground (approx 1 tsp)
1 tsp baking powder
2-3 medium sized stalks of rhubarb, chopped (no more than 300g)
3 Tbsp vanilla infused caster sugar, just use standard caster sugar if you don't have it
1 punnet strawberries (250g)
Cream the butter, caster sugar and cardamom. Beat in the egg.
Add baking powder and flour, mix until just combined then knead until it forms a smooth ball of dough.
Place in fridge to rest for 30 minutes then remove from fridge so it will be at room temperature before rolling it.
Prepare the filling by heating the rhubarb in a fry-pan with the vanilla sugar, cook over a low heat until the rhubarb is almost cooked then add the strawberries, toss briefly, taste to see if it needs more sugar then set the pan aside to cool until lukewarm.
Line and/or grease a 23cm round or square tin.
Cut the pastry dough in half. Roll out one half and place in the bottom of the prepared tin.
Spread the filling evenly on top.
Roll out the other half and place on top. Press the edges of the 'lid' down.
Bake for 30 minutes at 180 Celsius.
Cool it in the tin. Dust with icing sugar.