Delicious combinations
Autumn Berry Fruit Cake
Wine suggestion: LBV Port
Serves 4
Ingredients:
For the shortcake:
150g self-raising flour
25g ground rice
1 tablespoon lemon zest
50g soft brown sugar
150g butter
For the hot berry sauce:
350g mixed berry fruit (blackberries, blueberries or raspberries)
115g caster sugar
1 vanilla pod
Preparation:
Preheat the oven to gas mark 5/190oC. Mix together the flour, ground rice, lemon zest and soft brown sugar.
Rub in the butter and bring the mixture together to form a soft dough. Divide the dough into four and pack into four 7cm loose-bottomed, fluted flan tins. Bake for 17-20 minutes.
Meanwhile, place the fruit in a saucepan and add the sugar. Using a small sharp knife, split the vanilla pod open and add the seeds to the mixture and cook for 3 minutes. Using a slotted spoon, remove and reserve the fruit. Bring the sauce to the boil and simmer for 5-10 minutes. Stir until thickened.
Remove the cakes from the oven and loosen the edges, then spoon the fruit on top. Drizzle with sauce and serve.
