Apricot Shortcake Recipe
This shortcake recipe combines apricots, white and dark chocolate, orange flower water and almonds - great for a party or picnic treat.
6 oz. self-raising flour, sifted
2 oz. white sugar
3 oz. butter, softened
3 oz. bittersweet chocolate, melted
1 egg yolk
2 oz. ground almonds
2 oz. soft brown sugar
2 tbsp. white sugar
2 tbsp. orange flower water
1 egg white, beaten
14 oz. apricots in natural juice, drained
2 oz. white chocolate chips, melted
Preheat oven to 375 F (190 C). Using a food processor, combine flour, white sugar, butter, bittersweet chocolate, egg, and egg yolk. Mix well until a dough ball forms. Press dough into a greased 8-inch cake pan.
Using the food processor, combine ground almonds, soft brown sugar, and egg white. Mix well. Spread across dough.
Arrange apricots on almond mixture. Bake for 30 minutes until lightly golden. Turn out onto a wire rack.
Meanwhile, put orange flower water and white sugar in a pan. Boil vigorously to reduce quickly by half. Brush orange flower water over cake and fruit. Allow to set and drizzle over melted white chocolate chips. Allow to set and serve warm or cold with tea or coffee.