Tuesday, April 1, 2008

Shortbread Cake

We had this cake this weekend and it was fabulous! Our friend made it with Blueberry Jam/Preserves in the middle. This is a full recipe but it can be halfed for a 7" springform pan and baked for 30 min. Really good!

Beat 13T room temp butter until soft and smooth
Add 1c sugar and beat til creamy
Add 1 egg + 1 egg yolk -- beat until well incorporated
Mix in 1t vanilla

Then add and mix just until incorporated:
2 1/2c flour
1t baking powder
pinch of salt

Gather dough into a ball, divide in half, pat each part into a disk
and wrap in plastic
Chill for 15-30min

Butter a 9" springform pan and place on a cookie sheet

Roll one disk of dough to a 9" circle and place in pan -- or squish in
pan to size with fingers

Spread about 2c of a good chunky jam/preserve over dough Roll the other disk to a 9" circle (easiest on a wax paper sheet so
that you can easily lift onto jam) -- place in pan and use fingers to
even if necessary to make sure it covers the jam.

Lightly brush with water and sprinkle with 2T sugar -- I have large
grained raw sugar that was very pretty on top

Bake at 350 for 35-40min until it is very lightly golden and a thin
knife inserted into the center comes out clean

Cool at least 20min, then release sides of pan and plate -- it's best
served at room temperature

1 comment:

Eliza said...

Chocolate variation:
Replace 1/4c flour for 1/4c cocoa.
I would only recommend this with a raspberry or cherry jam filling