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Ros's apple shortcake

  • 15 minutes
  • 35-40 minutes
  • 6
Ros's apple shortcake

Mrs Bennett senior, the cornerstone cook of the Bennett family, passed many of her family's much-loved recipes on to her daughters-in-law. While this recipe has been converted to metric, Ros still makes it using the imperial measures.


  • 100 grams butter, softened
  • ½ cup sugar
  • 1 egg
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 3 cups stewed apples
  • icing sugar, to dust


  1. Preheat the oven to 180ºC. Grease and line a 22-23cm round cake tin with baking paper.
  2. Beat the butter and sugar together until light and creamy. Add the egg and beat well.
  3. Sift the flour and baking powder together and mix into the creamed mixture. (If time permits, place the mixture into the freezer or fridge for a few minutes to firm up). Spread two-thirds of the dough onto the base of the prepared cake tin. Spread over the apples and crumble the remaining dough on top of the apple.
  4. Bake in the preheated oven for 35-40 minutes or until golden. Serve dusted with icing sugar and acompanied with whipped cream, yoghurt or ice cream or a combo of several.

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