Apple Ginger Shortcake

13 ingredients
6 steps

Ingredients

  • 1/4 cup self-rising flour
  • 1/2 tbsp cornstarch
  • 3 tbsp granulated sugar
  • 3 tbsp butter
  • 2 None large egg whites
  • 1/2-1 tbsp lemon juice
  • 1 (15 oz) can apple pie filling
  • 1/2 tbsp passionfruit pulp (from 1 passionfruit)
  • 1 tsp finely chopped candied ginger
  • 1 tsp lemon zest
  • 4 tbsp water, for brushing
  • 3 tbsp powdered sugar
  • 2 tsp ground cinnamon

Directions

  1. 1
    Preheat oven to 350°F. Lightly grease an 8 inch round cake pan and line base with baking paper.
  2. 2
    Sift flour, cornstarch and sugar into a large bowl. Cut in butter then stir in egg whites with enough lemon juice to make the ingredients just cling together (or process all ingredients until the mixture forms a ball). Cover with plastic wrap and chill for 30 mins.
  3. 3
    Meanwhile, in a medium bowl, combine apple pie filling, passionfruit pulp, candied ginger and lemon zest.
  4. 4
    Roll 3/4 of the pastry dough out on a lightly floured work surface and use to line the bottom and sides of prepared pan. Fill tart shell with apple-ginger filling then fold pastry edge over filling. Lightly brush edge with water.
  5. 5
    Roll out remaining pastry into an 8 inch round and place over filling, pressing edges to seal. Bake for 40 mins, or until lightly browned. Cool on a wire rack.
  6. 6
    Combine powdered sugar and cinnamon then dust over cake to serve.

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