Shortcrust cake

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I have for many years now done different kinds of pies and cakes with this recipe. The pastry is easy and quick to make and fits perfectly together for example with blueberries, aroniaberries, rhubarb and apples. When you bake the cake just like that without any toppings on it, you can quite easily make a delicious cake to serve for your quests.

This cake (or pie) is at its best when rested overnight in the fridge.

Recipes for rhubarb and aronia berry pies have been added to my blog already before, but I now add also this recipe for sheer shortcrust cake anyhow, baked with regular wheat flour or with gluten free flour.

A gluten free flour mix made of wheat starch is quite easy to find in Finland but I don’t really know how the situation is in other countries. Hopefully you can find some, because there are so many sweet pastries that just call for the aroma of wheat.

Shortcrust pastry (regular wheat flour):

  • 200 gr butter or margarine
  • 1½ dl sugar
  • 3 eggs
  • 3½ dl wheat flour
  • 2 teaspoons of vanilla sugar
  • 2 teaspoons of baking powder

 

Shortcrust pastry (gluten free):

  • 200 gr butter or margarine
  • 1½ dl sugar
  • 3 eggs
  • 4 dl gluten free wheat flour
  • 1 tablespoon of psyllium powder
  • 2 teaspoons of vanilla sugar
  • 2 teaspoons of baking powder

 

Preheat the oven to 180°C (356°F)

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Line a pie plate with butter and breadcrumbs.

Combine all ingredients in a bowl and mix them with blender or mixer just enough to make the pastry smooth. Put the pastry on the pie plate and trim it even with edge.

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Let the pie stay in the oven for about 35-40 minutes. Try the ripeness already when the cake has been in the oven for about 30 minutes. Pie is ready, when you can put a wooden stick through it and the stick remains dry.

Let the cake cool in the baking plate. If you have intended to make with cream topped cake, unmold the bottom onto a serving plate and after cooling moisten it with water, milk or juice (about ½-1 dl liquid is enough).

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