The story – Claustrophobia
Shortcake with rosewater whipped cream and fresh cherries
300 grams Self raising flour
1 teaspoon Baking powder
140 grams Unsalted Butter, Chilled and cut into small cubes
100 grams Caster sugar
75 milliliters Butter milk
1 Egg, Beaten
250 milliliters Cream
1 tablespoon Caster sugar
1 teaspoon Rose water
500 g Fresh cherries, Pitted and cut in half
To make the cake:
- Heat the oven to 190℃. Add the flour to a mixing bowl with baking powder and a pinch of salt. Add the butter and rub together with your fingers to make a reasonably fine crumbed mixture, then add and mix in the sugar.
- Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough. On a floured surface, knead the mixture a few times and mold it into the shape of your choice.
- Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.
- The filling: Add the cream and rosewater to a cold bowl and whip together until stiff peaks are about to form. Add the sugar and beat until stiff peaks are formed.
- Do not over-beat or the cream will become lumpy and buttery.
- Add a teaspoon of castor sugar to the pitted cherries and bruise slightly. Put in the refrigerator for 15 minutes to marinade.
- When ready, cut the cake in half and add a layer of whipped cream to the bottom layer. Add a layer of cherries and then the top half of the cake. Sprinkle with icing sugar and serve.