Wendy's Kitchen Table

Apples are in season and you can’t refuse a nice apple shortcake served with vanilla ice cream and lashings of cream.

INGREDIENTS

125g butter

¾ cup icing sugar

1 beaten egg

1 ½ cups self-raising flour.

½ teaspoon vanilla essence

4 apples, peeled and sliced or 1 big can apple pie filling

1 tablespoons brown sugar

Knob of butter

½ teaspoon ground cinnamon

METHOD

Preheat oven to 170˚C or 150˚C fan-forced.

Spray and line a slice pan.

Cream butter and sugar. Add egg, flour, and vanilla and mix well. Divide the mixture into 2 equal portions. Press one half into the pan. Poke holes in the top. Bake for 10 minutes until very light golden. Remove from oven and set aside to cool.

Cook apples in an uncovered saucepan with the knob of butter, brown sugar and cinnamon.

Top cake with apples.

Press other half of cake dough on top. Poke holes in the top. Bake for 30 minutes until pale and golden.