This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Place the apples and apple juice in a pan and cook them until the apples are soft, about 10 minutes.
2.Mix the reserved boysenberry juice and corn flour together to make a paste. Add the paste to the apple mixture and simmer until the mixture is thick. Stir in the boysenberries. Set aside the apple mixture to cool.
3.Preheat the oven to 180°C. Lightly grease a 30cm x 20cm slice pan and line it with baking paper.
4.Cream the butter and sugar together until light and fluffy. Add the egg and vanilla essence and beat well.
5.Fold in the flour and baking powder until well combined. Press two-thirds of the mixture onto the base of the prepared pan and top it evenly with the boysenberry mixture. Sprinkle over the remaining shortcake mixture and press it down gently.
6.Bake the slice in the preheated oven for about 40 minutes until lightly golden brown and a skewer inserted in the top comes out clean. Set aside the slice to cool in the pan before cutting it into squares. This is great served with whipped cream or yoghurt.
