Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Who doesn’t love a slice of crunchy shortcake? Added with raspberry, it makes a fruity treat with a sharp taste thanks to the jam, but still with a delicious buttery taste. Shortcake takes a little effort but your efforts will definitely pay off when these come out of the oven for the whole family to enjoy. They’d also be perfect if your throwing a bake sale, coffee morning, or afternoon tea. You could even make it for a dessert for the whole family and serve with ice cream.
- 100g hazelnuts
- 250g self-raising flour
- 1tsp ground cinnamon
- 170g demerara sugar
- 150g unsalted butter cut into cubes
- 2 eggs
- 150g raspberry jam
- Preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4.
- Grease a deep 22cm round cake tin, and line with baking parchment.
- Spread the hazelnuts on a baking tray and bake for 5 minutes, or until golden brown.
- Transfer to a clean tea-towel and rub the tea-towel over the hazelnuts to remove the skins.
- Finely chop half of the hazelnuts and put aside for later.
- Place the flour, cinnamon, 150gms sugar, butter and the unchopped hazelnuts into a food processor and blitz in short bursts until it resembles fine breadcrumbs (leave 20gms sugar aside for later).
- Add the eggs and blitz until combined.
- Press half the mixture into the base of the cake tin.
- Smooth the jam over the base layer.
- Mix the remaining hazelnuts into the remainder of the mixture.
- Press the last of the mixture over the jam and sprinkle with the remainder of the demerara sugar.
- Bake for 40 to 50 minutes or until a cocktail tick inserted into the centre comes out clean.
- Remove from the oven and leave to cool in the tin for 20 minutes.
- Carefully transfer to a wore rack and leave to cool fully.
Top Tip for making Raspberry shortcake
This cake is great served warm with luxury ice-cream and fresh raspberries.