Fresh Peach and Hazelnut Shortcake
|Butter||6 Ounce (175 Gram)|
|Sugar||4 Ounce (100 Gram)|
|Self-raising flour||1 Pound (450 Gram)|
|Hazelnuts||4 Ounce, chopped, toasted (100 Gram)|
|Brown sugar||2 Ounce (50 Gram)|
|Lemon juice||20 Milliliter (2 Dessertspoon)|
|Ground cinnamon||5 Milliliter (1 Teaspoon)|
1) Cream together the butter and the sugar thoroughly and then whisk in the eggs and the flour.
2) Keep aside in a cool place.
3) If you have only fresh hazelnuts, toast them until brown right through, then snap off their skins and chop coarsely.
4) Combine hazelnuts with the sugar. (You can process them in a food processor, but they should retain some texture, so don't process through to a powder.)
5) Adjust the oven on to Gas Mark 4/350°F/18ocC.
6) The peaches should be sliced roughly.
7) Peel them for a contemporary finish, but leaving them unpeeled, country-style, is perfectly fine.
8) Layer a greased, 9-inch (23 cm) deep sandwich tin evenly with a little less than half the shortcake mixture.
9) Scatter on the hazelnut mixture, and then arrange the sliced peaches evenly on that, leaving a border around the edge.
10) Drizzle with the lemon juice and cinnamon.
11) Place the rest of the shortcake roughly over the top, so that it looks rather like a crumble mixture -as it will spread and fold well as it cooks.
12) Bake in the preheated oven for 35 minutes.
13) You can serve the shortcake hot, with custard as a pudding if you desire, though to my mind its splendour is best only at at tea-time.
14) It can then be served warm or cold, with any quantity of cream as you wish.