Serves: 8
INGREDIENTS
Shortcake
1 1⁄2 cups self-raising flour
pinch of salt
finely grated zest of 1 lemon
1⁄4 teaspoon freshly grated nutmeg
125 grams butter, diced
2 tablespoons caster sugar
1 egg, lightly beaten
Topping
3 tablespoons apricot jam
3-4 ripe nectarines
1 cup frozen cranberries, not thawed
4 tablespoons caster sugar
To serve
3 tablespoons apricot jam, warmed
thick plain yoghurt
METHOD
Preheat the oven to 180°C.
Grease an 18 x 28 cm Swiss roll tin or baking dish and line with baking paper.
Put the flour, salt, lemon zest, nutmeg, butter and caster sugar in a food processor and blend to coarse crumbs.
Add the egg and pulse until all the dough is damp and just starts to come together but is still crumbly. Don’t process into a tight ball. Tip into the tin and use your fingertips to push into an even layer over the base. Using the back of a spoon, spread the jam over the top. This stops the juice from the fruit leaking into the base.
Slice the nectarines into 1 cm wedges and arrange neatly over the dough. Sprinkle with 2 tablespoons of the sugar. Toss the frozen cranberries with the remaining sugar and scatter over the top.
Bake for about 40 minutes until the fruit is golden and the base is cooked through. Leave for 10 minutes then gently brush the fruit with the warm jam to give a glossy sheen.
Serve warm or at room temperature with thick yoghurt.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.