Ontario Peach Shortcake
Summer's best reason to indulge in dessert! Shortcake freezes well to have on hand to fill with luscious Ontario Peaches.
2 cups (500 mL) flour
1-1/2 tbsp (20 mL) baking powder
1 tsp (5 mL) sugar
1/2 tsp (2 mL) salt
1/4 cup(50 mL) unsalted butter
2/3 cup (150 mL) buttermilk or sour milk*
2 cups (500 mL) skim ricotta cheese
6 ONTARIO PEACHES, peeled pitted, and sliced
In large bowl, sift together flour, baking powder, sugar and salt. With pastry cutter, cut in butter. In small bowl, combine eggs and buttermilk; pour into dry ingredients and mix with spatula just until blended.
Spoon batter into greased 9-inch (23 cm) round pan (or pat into circle on baking sheet).
Bake in 400°F (200°C) oven 20 to 25 minutes or until top is golden brown and toothpick inserted in centre comes out clean. Cool slightly.
Split shortcake in half. Spoon ricotta over bottom half. Top with peaches and remaining cake half. Makes 6 to 8 servings.
*Add 2 tsp (10 mL) vinegar to 1 cup (250 mL) milk.