NUTRITION INFORMATIONAverage Quantity per 100g |
Country of Origin:
Chile: Blackberries, Raspberries, Blueberries
Featured recipe from Ralph Schmidt, Head of School of Baking and Patisserie, MIT, Auckland .
MIXED BERRY SHORTCAKE
250g caster sugar 250g butter Pinch of salt
2 eggs 500g plain flour
500g apple, cores removed, peeled and diced
500 g Orchard Gold Mixed Berries
150 g sugar 2 lemons - grated zest and juice
100 g cornflour
Mix diced apple and Mixed Berries together. Mix dry ingredients, then add to fruit and mix till combined.
Preheat the oven to 200°C. Spray and line a 20 x 20 cm tin with baking paper.
Cream butter and sugar, then add eggs one at a time. Mix well, the fold in flour and salt.
On a floured board, roll out half the dough until it is 5 mm thick and place in the tin. Fill with the fruit filling, then roll out other half of dough and lay on top.
Brush with milk and sprinkle with caster sugar.
Bake at 200degC for 30 minutes or until golden brown.
Let cool down before cutting and serve with custard sauce, ice cream or whipped cream.