Fresh Plum and Mascarpone Shortcake is a traditional British recipe for a shortcake-based cake topped with fresh plums and a cheese-based topping. The full recipe is presented here and I hope you enjoy this classic British dish of: Fresh Plum and Mascarpone Shortcake.
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Ingredients:
225g Mascarpone cheese
150g butter
150g self-raising flour
50g Muscovado sugar
25g ground rice
6 Victoria plums, halved and pitted
finely-grated zest of 1 lemon
1 egg
a few drops of almond essence
pinch of cinnamon
50g butter
2 tbsp brown sugar
Method:
Mix together the flour, ground rice and lemon zest in a bowl. Add the sugar and butter then cut the butter into the mixture with a pair of knives until you form a crumb-like dough.
Using floured fingers press the dough into the base of a well-greased 20cm flan dish, ensuring that the dough rises slightly up the sides of the dish. Press down well with your hands then prick the base all over with a fork.
Bake the base in an oven pre-heated to 190°C for about 30 minutes or until golden and cooked through. Then remove from the oven and set aside to cool.
Meanwhile, melt the butter in a frying pan and add the sugar. When melted add the plums, cut side down, and cook for 1 minutes. Turn the plums over, ensuring they're coated with the syrup, and cook for 2 minutes more. Take off the heat and set aside to cool.
When the plums are cold place, cut side down, on top of the crumb base in the flan dish. Now add the Mascarpone cheese, egg, and almond essence to a bowl. Beat until thoroughly combined then spread evenly over the plum halves.
Place the shortcake in an oven pre-heated to 180°C and bake for about 40 minutes, or until golden.
