bohemianwanderer – These oat shortcakes are crisp outside, tender inside, and have a rustic, inviting texture. They pair perfectly with honey-roasted apricots and fragrant almond cream. You can also substitute the apricots with macerated berries soaked in orange juice or Cointreau for a fresh twist. This dessert offers a balance of buttery, sweet, and creamy flavors.
Preparing the Oat Shortcake Dough
Start by pulsing rolled oats in a food processor until finely ground but not powdery. Add plain flour, caster sugar, baking powder, baking soda, sea salt, and orange zest. Pulse a few times to mix and aerate the dry ingredients. Add cold butter cubes and pulse until the mixture looks crumbly.
Transfer the mix to a large bowl, then stir in plain unsweetened kefir and vanilla extract. Mix gently with a fork until a shaggy dough forms. Turn the dough onto a floured surface and pat it into a 2.5 cm-thick disc. Use a floured biscuit cutter to stamp out six rounds. Arrange the shortcakes on a baking tray lined with greaseproof paper and chill for 30 minutes.
Roasting the Apricots with Honey and Spices
Preheat the oven to 215°C (195°C fan) or gas mark 6½. Line a baking dish with baking paper, then arrange halved, pitted apricots cut-side up in a single layer. Pour orange juice and water over the apricots. Sprinkle ground cardamom and a pinch of salt on top, then drizzle runny honey evenly over the fruit.
Roast the apricots for 20 to 25 minutes. Baste them occasionally and gently shake the dish to caramelize the fruit evenly. The apricots should become tender and slightly collapsed. Remove from the oven and let them cool briefly in the dish. Then transfer apricots and their juices to a bowl.
Baking the Shortcakes and Making Almond Cream
Lower the oven temperature to 200°C (180°C fan) or gas mark 6. Brush the shortcakes’ tops lightly with kefir. Bake for about 20 minutes until golden brown and firm when gently pressed. Cool them for at least 15 minutes before serving. For the almond cream, whisk double cream, sifted icing sugar, vanilla extract, and almond extract in an electric mixer. Whisk until soft peaks form, creating a smooth and aromatic cream.
Assembling and Serving the Dessert
To serve, carefully split the shortcakes in half horizontally. Place the bottom halves on a serving platter. Spoon honey-roasted apricots and their syrup generously over the bases. Add a dollop of almond cream on top of the fruit. Top each with the remaining shortcake halves. Lightly dust with icing sugar for a delicate finish. Serve immediately to enjoy the combination of crisp shortcake, caramelized apricots, and creamy almond topping. This elegant yet simple dessert works well for seasonal occasions or casual gatherings. Feel free to experiment with other fruits or spices to personalize the recipe.
