Baked apple and miso shortcake
This irresistible layered shortcake dessert is packed with apples cooked with a moreish miso-infused caramel and a little bit of wholemeal flour for nuttiness. The peels and cores from this recipe can be used in Chantelle’s Apple and Rosemary Fizz, made with Discarded grape skin vodka, for a low-waste drink pairing.
Ingredients
Metric
Imperial
- 200g of unsalted butter
- 110g of soft dark brown sugar
- 200g of plain flour
- 100g of wholemeal flour
- 1 tsp baking powder
- 1/2 tsp salt
Apples
- 50g of unsalted butter
- 50g of soft dark brown sugar
- 2 tbsp of white miso
- 4 apples, 2 of them peeled, both cored and sliced into 5 mm slices
To serve
- single cream
Equipment
- 20cm square baking dish
Method
Cream the butter and sugar until fluffy. Add the plain flour, wholemeal flour, baking powder and salt and gently mix until just combined
- 200g of unsalted butter
- 110g of soft dark brown sugar
- 200g of plain flour
- 100g of wholemeal flour
- 1 tsp baking powder
- 1/2 tsp salt
Divide the mixture in half and shape into two rectangles. Place into a container and refrigerate for 1 hour
For the apples, place the butter and brown sugar into a large saucepan. Heat until the butter is melted, then stir in the miso paste
- 50g of unsalted butter
- 50g of soft dark brown sugar
- 2 tbsp of white miso
Add the apples and cook over a high heat until just starting to caramelise. Remove from the heat, allow to cool and chill for 20 minutes
- 4 apples, 2 of them peeled, both cored and sliced into 5 mm slices
Preheat the oven to 165°C
Take one half of the shortcake pastry and roll gently into a shape to fit your mould or tin. Flatten out the pastry then layer the apples on top, followed by the miso caramel. Take the other half of the pastry and, using a coarse grater, grate evenly over the top
Bake for 20 minutes, or until golden. Allow to cool slightly before removing from the tin. Serve with lashings of single cream
- single cream
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