Saskatoon Cheesecake Brownies

I have to put this recipe out and tell my son-in-law it is for him. He is the only person we know who goes crazy for saskatoons. Victor, this is for you.

Brownie Batter

  • 1 1/2 cups salted butter
  • 3 cups sugar
  • 1 1/2 cups cocoa powder
  • eggs, beaten
  • 1 1/2 cups flour

To make the brownies, melt the butter in a saucepan over low heat until thoroughly blended.

Remove from the heat and stir in the sugar until well mixed. Add the cocoa powder, stirring until smooth.

Add the eggs and stir well. Now add the flour and stir just until combined. Do not over mix. Pour into a prepared 9 x 13 pan.

Cream Cheese Topping

  • 2 pkgs. cream cheese, softened and cubed
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp. vanilla extract

In electric mixer, place all n ingredients in the bowl and beat until smooth.

Drop by generous spoonfuls on top of the brownie mixture, followed by the sauce (recipe following). Take a butter knife and swirl the cream cheese mixture and sauce together, creating a pretty marbled look.

Saskatoon Sauce

  • 2 cups fresh or frozen saskatoon berries
  • 1 cup cold water
  • 1/2 cup sugar
  • 3 tbsp. cornstarch
  • 1 tbsp. lemon juice

In a saucepan place the berries an 3/4 cup of water and bring to a slow boil over a medium heat, cooking for 10 minutes. Stir occasionally so as not to burn the bottom the saucepan.

Whisk briskly the cornstarch with the remaining 1/4 cup of water and then rapidly whisk into the berries.

Stir in the lemon juice, cooking until it thickens. remove from he heat. This should be the consistency of a pie filling. If you must add a bit more cornstarch.e for 45-50 minutes until the topping begins to brown  at the edges. The center will still be a bit wobbly. Remove from the oven and let set and cool for about 5 hours.

Store any leftovers in a covered container in the refrigerator for 2-3 days or in the freezer for about 3 months.

 

*Note. this recipe was in the Look magazine so enjoy.

 

 

Cinnamon Loaf With A Streusel Topping

Always looking for new and wonderful things to try, here is one you will probably really like to try….again and again.

  • 1/2 cup butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 2 1/4 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 2/3 cup buttermilk

Preheat oven to 325 degrees. Line a 9″ x 5″ loaf pan with parchment paper. Set aside.

In a large bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs, 1 at a time, beating to incorporate each one well. Beat in the vanilla.

Whisk together in a large bowl the dry ingredients and alternating with the buttermilk, add the egg mixture. Set aside while you prepare the streusel.

Streusel Topping

  • 3/4 cup brown sugar
  • 2/3 cup flour
  • 1/2 tsp. cinnamon
  • 1/2 cup cold butter, cut into chunks

In a small bowl, stir together the sugar, cinnamon and flour and, with a pastry blender, cut in the butter until it looks like a bowl of large crumbs.

Now scoop one half of the cake batter into the prepared pan and smooth out, Add a layer of the streusel and then top with the remaining batter. Sprinkle the remaining streusel on top and bake in the oven for about 60-65 minutes. Test to make sure a tester comes out clean.

Cool, in the pan, for about 5 minutes before turning it out on a rack to cool completely.

The streusel running through the center of this loaf is what really makes it so perfect.

French Inspired Butter Cake

If you REALLY want to stun your dinner guests, this is the dessert to make. It  is so different and the texture is unbelievable.

 

  • 3 cups flour
  • 1 cup almond flour
  • 1 tsp. baking powder
  • pinch of salt
  • 3/4 cup softened butter
  • 1 cup sugar
  • 2 large eggs
  • 3 egg yolks
  • 2 cups whole milk (or 1 1/2 cups milk, 1/2 cup cream)
  • 1/2 cup sugar
  • 1 large egg
  • 2 egg yolks
  • 1/2 cup flour
  • 8 tsp. Frangelico liqueur
  • 1 egg yolk
  • 2 tsp. water

To start…

Preheat oven to 350 degrees.

In a medium size bowl, combine the flour, almond flour, baking powder and salt, mixing well and set aside.

Combine the butter and 1 cup sugar in a bowl and beat until creamy and light. Add the eggs and egg yolks, once at a time, and beat on low speed until well mixed. Slowly add the flour mixture, making sure it is well combined. Wrap 1/3 of this in plastic wrap and the larger portion in plastic wrap and tap each one slightly flat on top and refrigerate for about 3 hours (until firm). Now start the next step.

Filling

Combine 1 1/2 cups milk and 1/2 cup sugar in a saucepan. Cook over medium heat, constantly stirring until it just begins to bubble around the edges.

Place 1 egg and 2 yolks and the remaining milk, whisking until well combined.  Whisk in  1/2 cup flour until completely smooth. Now slowly add 3/4 cup of the hot milk into the egg mix, continuously whisking and return it to the saucepan heating for another 5-7 minutes until thickened and bubbles begin to form. Do not boil. Remove from the heat, add the liqueur and mix together. Pour into a bowl and placing some plastic wrap over the top (touching) and refrigerate for about an hour .

Continue on…

Place the rack in your oven to the  lowest position. Spray a 9″ springform pan with a no stick spray and set aside.

Roll out the larger portion to a 13 inch circle. CAREFULLY fold in half (like a pie crust) and place it in the springform pan, and unfold it, pressing it up the sides of the pan and bottom. Let any excess hang over the pan. Now spread the chilled filling into the dough. Roll out the smaller portion into an 8″ circle and set over the filling.

Before placing in the oven, mix the last egg yolk with the water and brush the top dough. If you have excess dough handing over the side, simply fold it onto the top. To make it look fancy, score a pattern on the top.

Bake for 45 minutes  and then loosely cover with foil and bake for another 15-16 minutes until the top is a lovely golden colour. Cool for 10-15 minutes and remove the sides of the pan. Refrigerate over night and serve at room temperature. Any leftovers (I doubt it) cover and place in the refrigerator.

OMG!  This, is awesome.

 

 

 

 

Fresh Lime Cake With A Salted Chocolate Glaze

Ooohhhh! This is so yummy, you won’t believe it.

Cake

  • 1 tbsp. lime zest
  • 1 cup sugar
  • 1/2 cup lime juice
  • 1/2 cup buttermilk
  • 3 large eggs
  • 2/3 cup extra virgin olive oil
  • 1  3/4 cups flour
  • 1  1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt

Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line with parchment paper before setting aside.

In a bowl, using your fingers, rub together the lime zest and sugar.  Add the lime juice, buttermilk, eggs and oil and whisk together until well combined.

In a separate bowl, sift the dry ingredients together. Slowly add the dry ingredients into the buttermilk mixture and beat in your electric mixer for 2 minutes until smooth. Pour into the cake pan and bake for 35-45 minutes until tested in the middle and is done. Cool on a rack for 10-15 minutes. Turn out to cool to room temperature.

Cake Filling

  • 2 cups white chocolate melting discs
  • 1 cup whipping cream
  • 2 tbsp. unsalted butter
  • 2 tbsp. Bailey’s liqueur
  • pinch of salt

In a heat proof bowl, add the chocolate wafers. Set aside. In a small saucepan, add the whipping cream and butter and warm up, stirring constantly until it reaches a simmer. Pour over the chocolate and let sit for about 4 minutes.. Add the liqueur and salt and stir with a rubber spatula until completely combined and smooth as silk. Let this sit until room temperature.

Carefully trim the edges of the cake and cut in half. Spread a generous layer of the filling on the bottom cake and then top with the other half. Reserve any remaining filling for another use (filling cookies?). Refrigerate the cake for about an hour. This should allow the filling to harden up.

Run a sharp knife under hot water and then slice the cake into 36 squares. Make sure you constantly run the knife in hot water and then dry with a paper towel. Return these back to the refrigerator.

Glaze

  • 1 cup white chocolate melting discs
  • 1 cup whipping cream
  • 2 tbsp. unsalted butter
  • 2 tbsp. Bailey’s liqueur
  • pinch of salt
  • Flaked sea salt for garnish

Repeat the steps for melting the chocolate as noted above and then allow this to cool to room temperature but still pourable. Take the chilled cake squares out of the refrigerator and place on a parchment paper lined cookie sheet. Pour the warm glaze over the top of each cake and let it run down the sides. Sprinkle a few flakes of the salt over the top. Let this set for 30 minutes, place on a pretty plate and serve.

YUM.

 

Triple Chocolate Cheesecake With an Espresso Glaze

Okay, our family is now over the moon with just the name of this recipe. After all, isn’t chocolate another food group?

Let’s begin – it is not difficult.

Crust

  • 1 pkg. of chocolate wafers
  • 1/4 cup granulated sugar
  • pinch of cinnamon
  • 1/3 cup unsalted butter, melted

In a food processor, pulse the chocolate wafers until a coarse form. Add the sugar and now pulse until fine crumbs. Transfer to a bowl, add the melted butter, and cinnamon. Stir until it is evenly blended. Spray the sides and bottom of a 9″ spring form pan with Pam. Line with parchment paper. Press the cookie mixture onto the bottom of the pan in an even layer. Refrigerate until ready to assemble.

Filling

  • 8 oz. milk chocolate, chopped
  • 4 – 250 g pkgs. cream cheese, room temperature
  • 1/2 cup sour cream, full fat
  • 1 cup sugar
  • 4 eggs, room temperature
  • 1 tsp. cinnamon
  • 2 tsp. pure vanilla extract
  • 1 large lime, zest only
  • boiling water

Preheat your oven to 325 degrees. Place milk chocolate in a microwave bowl and heat for 60 seconds. Stir and microwave until just a few pieces remain. Stir until completely melted and set aside.

In your electric mixer, beat the cream cheese until smooth, scraping down the sides. Add sour cream and sugar and continue to beat until the sugar is blended. Beat in the eggs, one at a time, until completely smooth. Add the vanilla and lime zest. Pour over the chilled crust in the spring form pan.

Wrap the spring form pan with foil up the sides half way. Place in a large roasting pan and fill with water 1/2 inch deep. This will prevent it from cracking.  Bake in the oven for about 50-60 minutes. It should have a small giggle when you gently shake the pan. It will firm up while cooling.

Remove from the water bath and take off the foil wrap. Set on a rack to cool. Place in the refrigerator to complete cool, uncovered for 3 hours. Cover and refrigerate overnight. To remove from the pan, run a paring knife around the sides of the cake and remove the outer ring.

Espresso Glaze

  • 4 oz. specialty dark chocolate, chopped
  • 1/2 tsp. espresso powder
  • 1/2 cup whipping cream
  • 2 tbsp. corn syrup

Place the chocolate in a heavy bottomed saucepan, add the espresso powder, cream and syrup. Bring to a bare simmer and stir constantly until the chocolate is melted. Cool slightly.

Place the cake on a platter and when ready to serve, pour a little of the still warm glaze over the cake and garnish with the ingredients listed below.

Garnish

  • chocolate curls, for garnish
  • fresh blackberries, raspberries for garnish
  • flaked sea salt, for garnish

Meringue Cake With Luscious Citrus Cream

  • This cake looks daunting, but it really isn’t. It is done in three steps. I will start with the Candied Peel and go from there. Are you with me?

 

Candied Grapefruit Peel

  • 1 red grapefruit, peel and juice
  • 1/2 cup sifted icing sugar
  • 1 large lime, peel and juice
  • 1/2 cup water

Blanch the peel in boiling water for about 20 seconds and transfer to a bowl of ice water immediately. Drain. Repeat this two more times making sure to use clean hot water and clean ice water each time. On the third time, drain well and now cut the peel into very thin slivers.

Combine the icing sugar,  juice and water over low heat, stirring to dissolve the sugar. Add the peel and simmer for about 23-25 minutes until the peel is translucent and the liquid is very thick. Remove from the heat and cool the peel in the syrup. Set aside.

 

Pretty Citrus Cream

  • 6 large egg yolks, at room temperature
  • 3/4 cup sifted icing sugar
  • 1/3 cup fresh grapefruit juice (red)
  • 1/2 cup unsalted butter, diced, room temperature
  • 2 limes, zest only
  • 1 cup full fat whipped cream  (36% if you can find it).
  • 2 cups fresh blackberries

Place a heat proof bowl over a saucepan of simmering water. Gently whisk together the egg yolks, sugar and juice until it will thickly coat the back of a metal spoon.

Remove from the heat and let it cool slightly (4-5 minutes). Add the butter, whisking to incorporate. Stir in the lime zest. Press a piece of plastic wrap onto the surface of the cream and place in the refrigerator for 3 hours or overnight. When ready to use, whisk the cream to loosen it up and make it easier to spread. Fold in the whipped cream until there are no white streaks visible.

Now that is done, make yourself a coffee or tea and relax. When ready to make it all together, let’s do the meringues.

Meringues

  • 6 large egg whites, room temperature
  • 1/4 tsp. cream of tartar
  • generous pinch of salt
  • 1 1/4 cups sugar
  • 1 tsp. good quality vanilla

Place the oven racks in the upper and lower thirds and now preheat to 200 degrees. Line 2 baking sheets with parchment paper and trace 2- 8 inch circles on each tray so you will have 4 equal sized meringues.

In your electric mixing bowl (cleaned and dried) add the egg whites, cream of tartar and salt and beat over medium speed until soft peak consistency. Gradually add the sugar, a bit at a time, beating until the sugar is completely absorbed, before adding the next bit.

Add the vanilla and now beat at high speed for 10 minutes until really stiff and glossy peaks form and no sugar granules remain. Take a small pinch of the meringue in your fingers to check.

Now you are ready for the last step. Put a few drops of water on the baking sheets, under the paper to hold it steady. Divide the whipped meringue into 4 and place 1/4 of it into a piping bag fitted with a large tip. Start at the outer rim of the circle and work into the center. Smooth the top with a metal off-shape spatula. Repeat for the remaining three circles.

Place the trays in the oven and bake for 1 1/2 hours. Turn off the oven and, important now, DO NOT OPEN THE DOOR FOR 2 HOURS. PREFERRABLY OVERNIGHT. Meringues are very fragile. Use immediately when read

 

Ready To Serve

Carefully peel off the parchment paper from the meringues. On your prettiest cake plate or platter, place 1 meringue. Spread with 1/4 of the whipped cream and scatter a few blackberries on the surface. Repeat for the remaining 3 layers, making sure to have a small amount for the top layer. Garnish the top with the candied peel and more berries. Refrigerate and just before serving, cut with a sharp serrated knife and serve immediately.

Take a bow and remember to chant….damn I did this.

A Beautiful layered Blackberry Loaf

I love Blackberries almost as much as I love Raspberries. You can use either one or alternate one layer Blackberries and the other one Raspberries. I like using both berries. It makes the loaf truly unique. Try it!

 

  • 1/2 cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 2 tsp. lime zest
  • 1 tsp. baking powder
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/4 cup fresh lime juice
  • 1 cup Blackberries
  • 1 cup Raspberries

In your mixer, cream the butter, sugar until light and fluffy. Add the eggs, one at a time. In a smaller bowl, whisk together the flour, zest, baking powder and salt. With the mixer on low speed, alternate the butter mixture with the buttermilk. Stir in the lime zest.

To prepare the loaf pan, spray with Pam and line with parchment paper, leaving 2 inch border for easy removal. Spread one-third of the batter in the pan. Arrange the Blackberries on the bottom. Add the second third of the batter, adding the Raspberries making sure to spread out evenly. Top with the remaining batter.

Bake in a 350 degree oven for about 55-60 minutes. Test to check for doneness. Cool in the pan on a rack for about 10 minutes. Turn out on the rack to cool completely.

Drizzle with a glaze of icing sugar and lime juice.(use your own measurement here for your taste).  Stir vigorously until smooth and drizzle over the top of the loaf.

Yum

Good For Your Eyes Cheesecake

Well, my mother tried for years to tell me carrots were good for your eyes and this one, my cheesecake lovers, will do just that. It is a ‘carrot/ginger’ cheesecake. Here we go.

 

Base

  • 2 cups graham crackers crumbs
  • 1/4 cup brown sugar
  • 1/3 cup melted butter
  • pinch of cinnamon

In a small bowl stir the crumbs, sugar and cinnamon until combined and add the butter, mixing well. Press into the bottom of a 9 inch springform pan and up the sides by about 1 1/2 inches. Set this on a baking sheet and bake for about 7 minutes in a 350 degree oven. Cool on a wire rack and continue on with the filling.

 

Filling

  • 3 pkg. of softened cream cheese (not the light kind)
  • 1 cup of sugar
  • 1/4 cup of brown sugar
  • 3 eggs, lightly beaten
  • 1/4 cup heavy whipping cream
  • 2 tbsp. cornstarch
  • 1 tbsp. sour cream
  • 1 1/2 tsp. pure vanilla extract
  • 1 tsp. lemon juice
  • 1/8 tsp. cinnamon
  • 1/4 cup candied ginger, finely, finely chopped
  • 1 1/3 cup of cooked and pureed carrots

In a large mixing bowl, cream together the cream cheese and the sugars until smooth and no lumps. On a low speed, add the eggs beating until incorporated. Add the cream, cornstarch, sour cream, vanilla, cinnamon, ginger bits and lemon juice. Fold in the carrots.

Pour this onto the baked crust. Place the pan in a double thickness of tin foil and securely wrap around the pan. Place in a larger pan and add about 1 inch of hot water to the larger pan. Bake at 350 degrees for approximately 1 hour. Check it at the 50 minute mark to see how it is coming along. You want this to be ‘just set’.

Crumble Topping

  • 1 cup graham crumbs
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 cup butter, melted

Combine this all together and sprinkle over the entire cake surface, and bake a further 6-8 minutes. Carefully remove the cheesecake pan from the larger pan and set out on a rack to cool for 10 minutes. Run a knife around the edge of the pan to loosen it and then cool for an hour longer.

You MUST refrigerate this overnight before trying to gobble it up. The wait make the difference and you won’t be sorry you waited, I promise  you.

 

A Lemon Cake That Counts

That is funny, but it takes ONE cup of butter, TWO cups sugar, THREE cups flour and FOUR eggs.

I call that a clever cake and because it is lemon in flavour, gets a gold star from the baker.

 

  • 3 cups flour, sifted
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 large eggs, beaten
  • 1 1/4 cups buttermilk
  • 1 1/4 tsp. lemon extract
  • zest of 2 large lemons
  • Lemon Curd (homemade or store bought-your choice)
  • 12 ounces of raspberries, blueberries, blackberries mixed together
  • 2/3 cup whipping cream sweetened with vanilla and icing sugar
  • Icing sugar for dusting

 

Heat oven to 350 degrees. Line the bottoms of two 8 inch round pans, and butter the bottoms and edges with butter. Cut a round circle of parchment paper to fit in each pan. Dust with flour, tipping pans to get all the sides covered and gently tap out the excess. Set aside. Sift together the flour, baking powder, baking soda and salt. Set aside.

Cream the butter on medium speed until fluffy. Gradually add the sugar and beat until very light and lemon coloured (4 minutes). Add the eggs, one at a time mixing well after each addition. Scrape down the sides from time to time (5 minutes).

Add the flour mixture slowly, alternate with the buttermilk, at little at a time, on low speed making sure to end with the flour mixture. When done, add the lemon flavouring and the zest.

Divide the batter equally in the two pans and bake for 25 minutes, rotating the pans to brown evenly. Bake another 15-20 minutes more and check with a cake tester for doneness. Transfer to a rack to cool for 15 minutes. Remove cakes from the pan and leave, top side up to completely cool down for an hour.

To assemble, remove the parchment paper, and slice each cake in half, horizontally with a serrated knife. Keep the better top to use as a dome and turn the second top upside down on a cake plate. Spread one cup of lemon curd over the bottom within 1/2 inch of the edges of the cakes.  Repeat with the second layer, again adding the lemon curd. Now add the third layer, adding lemon curd in the same way. Do not add the dome yet.

One hour before serving, place the cake plate with cake in the refrigerator to firm up. Add the dome top to the cake just before serving, and top with the sweetened whipped cream. Sprinkle with the assorted berries and dust with sifted icing sugar.

Everyone’s eyes will be popping and their mouths will be salivating. This, my friends, is one awesome cake.

 

 

 

Homemade Ricotta Cheesecake

I am so excited about this. I know people  have been doing this for years, probably, but it is the first time I have ever made my own cheese. It is sooooo easy and so good in this recipe. I will be able to post pictures next week, because I just froze it until our big Easter dinner.

Ricotta Cheese

  • 1 gal. whole milk
  • 3 cups Buttermilk
  • 1 cup heavy whipping cream
  • pinch of salt

Put all the ingredients into a very large pot and bring to the simmer. Stir often to break up the curds as it reaches the simmer. When at the simmer, remove from the heat and pour through cheesecloth over a bowl. Make sure to secure the cheesecloth with a rubber band or tape so it doesn’t cave in. When drained, measure 3 cups out and  put into a large bowl. This will make a little more than you need. **

 

Cheese Cake

  • 3 cups of the ricotta cheese
  • 6 eggs, separated
  • 6 tbsp. sugar
  • 1/4 cup flour
  • zest from large lemon

Mix the cheese, yolks, sugar, flour and zest together and set aside.

Now take the egg whites and whisk together 6 tbsp. of sugar, 1 tbsp. at a time to ensure incorporated. When soft peaks form, add 1/4 tsp. salt and mix well to combine. Carefully fold into the egg yolk mixture and pour into prepared pan, smoothing the top. But first try this. With a 9 ” pan with removable bottom, turn the bottom inside out to allow for much  easier removable when sliced.

Butter, very generously the cake pan. Preheat oven to 375 degrees and bake for 1 hour until golden. It could be really wiggly when removing, and that is okay. Let cool for about 10 minutes, then run a knife around the edge. Cool completely.

 

**I was so scared that it wouldn’t taste right, we cut a sliver from the cake and it is better that you could ever hope for. So delicious and no cream cheese used. The extra can be used any way you wish – cakes, savory dishes, pasta as in lasagne. It is good.

 

Figure out what kind of topping you wish to put on top when serving and you now  have a hit on your hands.

 

 

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Ricotta Cake

This, will make you think you hear the angels sing when you eat this. It is so yummy. I have made this twice and, believe me, there weren’t even crumbs left. It is also called a Sicilian Cassata.

 

  • 2 lbs. fresh ricotta, whole milk *
  • 2 cups icing sugar, sifted
  • 1 tsp. vanilla
  • 1/4 tsp. cinnamon
  • 1/2 cup dark chocolate wafers, chopped
  • 1 cup candied gumdrops (ones for baking)
  • 1 10 inch sponge cake (homemade is best-store bought barely okay)

Place the ricotta in a fine mesh sieve and set over a bowl. Place in the refrigerator overnight to allow excess moisture to drain out.

In your mixer with a paddle attachment, place the ricotta and beat until smooth. Mix the now drained and beaten ricotta with 1 cup of the powdered sugar, vanilla, cinnamon, chocolate and gumdrops. Set aside.

Lightly oil a 10 inch springform pan. Slice the sponge cake very thinly so that the pan may be lined with an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the pan. Place the final layer of cake over the filling. This now creates the bottom of the cassata.  For now, refrigerate overnight to firm up the filling.

Invert onto a wide platter. Remove the springform sides and bottom. Now cover with the remaining icing sugar (it should be like a heavy snow). Slice thinly and serve.

 

* the dry ricotta style would not be the right one to use.

Blackberry Shortcakes With Lime Creme Fraiche

Berry time is anytime now with the availability in our stores. You can change this to raspberries if you wish, it will still be as yummy.

This will serve 6

  • 2 cups flour
  • pinch of sea salt
  • 1 tbsp. baking powder
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, cold and diced
  • 1/2 cup pistachios
  • 1 cup whipping cream
  • 1 egg, lightly beaten
  • 1 large lime, zest only, finely grated
  • 4 cups berries
  • icing sugar and lime zest

Preheat oven to 425 degrees and line a baking sheet with parchment paper. Combine the flour, salt and baking powder with 1/4 cup sugar in a large bowl. Work in the butter using a pastry blender or two forks just until it resembles coarse pea shapes.

Stir in the pistachios and pour the whipping cream over the top and quickly stir until blended. Do not over mix.

On a floured surface, gently pat this into a 9 inch round and cut into 6 even shaped wedges. Place on the baking sheet and brush with the egg.

Bake for about 20 minutes or until golden. Cool on racks. Whisk the crème fraiche with 2 tbsp. icing sugar until smooth. Add the lime zest and mix in. Put a small pool of the crème fraiche on 6 plates, set the shortcake on top and add berries. At this time, you could put some icing sugar into a sieve and sprinkle over the top.

This is light, fresh and perfectly lovely on a day spent with family and friends.