Gluten Free Spring Menu: Shortcake with Peaches & Raspberries recipe

Preparation time: 20 minutes

Cooking time: 1 hour
Serves 4

Ingredients:

• • 225 g of preparation for bread and pastry
• • 1 sachet and a half of gluten-free baking powder
• • 200g brown sugar
• • 125g butter
• • 2 eggs
• • 180 ml of semi-skimmed milk
• • 1 can of peaches in syrup or 3 fresh peaches
• • 200g frozen raspberries or fresh raspberries
• • 1 lemon
• • 15g butter to grease the baking pan

Method:

• Grease a cake pan of 30 cm in diameter. In a bowl, pour the mixture for bread and pastry and a bag of gluten free baking powder. Add the cold butter cut into cubes. Sand it off, then add brown sugar.

• Pour half of this mixture into the buttered pan. Press lightly on the surface.

• Cut the peaches into cubes approximately 1.5 cm square
Remove the pieces of peaches in bottom of pan .

• Add the whole raspberries into the rest of the mixture of pastry. Break 2 egg. Add the lemon zest and half a teaspoon of gluten free baking powder. Mix everything and add the milk gradually.

• Pour the mixture into the mold on the fruit. Bake for 1 hour in the oven at gas mark 6 (180 ° C).

• Let cool in pan then taste.

Serve the shortcake
Variations : Replace the lemon zest with vanilla or cardamom and / or add some crushed pistachios to the dough.

Bon Appetit!

More recipes from our ‘gluten free Spring menu‘:

– Greek Caviar Zucchini Salad

– Spaghetti with Salmon & Asparagus