Recipe: Pear and Cardamom Shortcake
Makes 16 pieces | Prep Time 10 minutes | Cook Time 25–30 minutes
This cardamom-scented shortcake is absolutely delicious and is sure to be devoured by kids and adults alike. It is light and buttery and the cardamom in the shortcake batter pairs perfectly with the lemon-spiked pear filling.
Recipes, photos & styling Emma Boyd
INGREDIENTS
- 1.2 kg ripe pears (6 medium-sized pears)
- zest 1 large lemon
- 3 tbsp sugar
- ¼ cup water
- 15 cardamom pods/½ tsp seeds
- 170 g butter, softened
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 3 cups flour
- 2 tsp baking powder
- icing sugar to dust
METHOD
Preheat the oven to 180˚C, line a 20 x 25 cm slice tin with baking paper and put a pizza stone (if you have one) into the oven. Peel and core the pears and then cut into cubes and put into a large heavy-bottomed pot with a lid. Add in the lemon zest, sugar and water, put on the lid and then bring to the boil. Reduce to a simmer and cook for 30 minutes before removing the lid. Continue to cook for another half an hour or so, stirring regularly to stop the pears from sticking to the bottom of the pot. It is ready once the pears are soft and almost breaking apart and no more liquid remains.
In a mortar and pestle grind the cardamom seeds to a powder then put into a food processor along with the butter, sugar and vanilla and process until light and fluffy. You will need to stop and scrape down the sides of the food processor as you go. Add in the eggs, one at a time, beating well after each addition. Lastly add in the flour and baking powder and process until just combined. Do not over-process or it will result in a dense, tough shortcake.
Spoon half the shortcake batter into the tin and press evenly across the bottom. Next spoon over the pear, spreading this out in an even layer over the shortcake base. Crumble the remaining shortcake batter over the pear layer then put into the oven (on top of the pizza stone if you are using one) and bake for 25–30 minutes or until golden brown. Remove from the oven and set aside to cool.
Once cool, dust with icing sugar then cut into squares before serving.
