Apple and Lime Shortcake
6 apples (such as Granny Smiths), peeled, cored and diced
¼ cup water
Sugar to taste
2 teaspoons custard powder mixed to a paste with 2 tablespoons cold water
125g butter or margarine
125g self raising flour
125g plain flour
¾ cup sultanas
Finely grated rind of 1 lime
Place the prepared apples and water in a saucepan and bring to the boil. Simmer until the apples are tender, stirring occasionally. Sweeten to taste and then thicken with custard powder paste. Cool. If you want to hasten the cooling process, spread the apple mixture on a dinner plate or two; it then only takes a few minutes.
Meanwhile, to make the pastry, cream the butter and sugar, then add the egg and whisk until well combined.
Add the sifted flours and mix well with a metal spoon. Wrap in cling wrap and put in fridge for at least half an hour.
Turn oven to 180°C. Grease a deep slab tin 18cm x 28cm x 2.5cm.
Cut the chilled pastry into two equal sized pieces.
Roll each to the size of the tin.
Place one half in tin, sprinkle with the sultanas and lime rind.
Spread the cooled apple over this. Place other half of pastry over the top, prick several times with a fork, then bake for 30 minutes.
Allow to cool at least 20 minutes in the tin, then cut into squares and serve with cream, custard or ice-cream.
The cake can then be served immediately as a dessert, or allowed to cool, then iced with lemon icing or dusted with sifted icing sugar.