Mum makes a terrific passionfruit shortcake. She always has a passionfruit vine growing somewhere, always has frozen fruit in sealed bags in the freezer. It’s the passionfruit shortcake she makes for her adored sons-in-law. And for Dad, for super-special treats (when she has a house-full and can be sure he’ll only get one piece, being diabetic and all that ...). So, I really never make it. It’s her thing. Except when I happen to have fresh passionfruit because they just happened to arrive in our weekly fruit and veg box and we are going to a friend’s house for lunch, and no one needs to tell Mum, okay?
Ingredients 6
Shortcake
300 g self-raising flour
220 g white sugar, plus 2 teaspoons extra for sprinkling
125 g butter, cubed
1 free-range egg
Filling
125 g icing sugar
60 g butter, softened
2 tbsp passionfruit pulp, fresh
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Method 8
Mix the and in a large bowl, then rub in the .
Make a well in the centre and stir in the . It will feel really dry, but keep mixing until you can knead it well into a ball.
Push into a round 20 cm (8 in) cake tin, rough up the top with a fork and sprinkle with the extra white sugar.
Cook at 160°C (320°F) for 35 minutes, or until golden.
When cooled, split into two horizontally.
To make the filling, mix the with the and . (This works really well with finely chopped strawberries too.)
Mix well to a cream, then spread onto one half of the shortcake and sandwich with the other half.
Slice, serve and enjoy!
