Spicy Shortcake with Spiced Apples, Blackcurrant Sauce and Vanilla Soy Ice Cream

This has been an especially good year for black currants. We have been harvesting them all week. One special way to enjoy them was to serve this delicious shortcake.

Deluxe Shortcake Delight

Serving Size: 4


for the shortcake: 

  • 1 cup flour
  • 1/4 teaspoon cream of tartar
  • 2 tablespoon sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon baking soda
  • 4 tablespoon vegan margarine
  • 1/2 cup soy milk
  • 3/4 tablespoon lemon juice

for the blackcurrant syrup:

  • 2 cups fresh blackcurrants, rinsed
  • 1/2 cup sugar
  • 1/4 cup water

for the spiced apples:

  • 2-3 apples of choice
  • splash of lemon juice
  • 1/4-1/2 cup water
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 3 tablespoons rum (optional)
  • 1 teaspoon cornstarch (optional)
  • 1/2-1 pint vanilla soy ice cream

Deluxe Shortcake Delight


for the shortcake:

  1. Preheat the oven to 450 F /232 C.
  2. Prepare a cookie sheet with baking parchment.
  3. In a large bowl, mix the flour, cream of tartar, baking soda and spices together.
  4. Mix the soy milk and lemon juice together in a cup or bowl and allow to sit for a few minutes to thicken.
  5. Cut the margarine into the dry ingredients until you have a crumby mixture.
  6. Add the soy milk/lemon mixture to the dry ingredients and immediately mix with a fork. Only mix enough so that the ingredients are evenly moistened.
  7. Using a spoon, drop large rounds or mounds of the dough onto the cookie sheet.
  8. Bake for 15 minutes or until golden brown.

to make the syrup:

  1. Place the berries, sugar and water in a sauce pan.
  2. Bring to a gentle boil.
  3. When the berries have softened, remove from the heat.
  4. Taste for sweetness, if desired, add more sugar.
  5. Push through a sieve to remove the unwanted parts.
  6. Either replace in the pan to warm, or allow to cool in a bowl.

to make the spiced apples:

  1. Place the water sugar and lemon juice in a saucepan.
  2. Peel the apples and thinly slice into the lemon water.
  3. Add the spices and bring to a soft boil to cook.
  4. Mix the cornstarch with a bit of water to make a paste.
  5. When the apples have softened but are not mushy, add the cornstarch to the mixture and cook until thickened and clear.
  6. If the rum is desired, allow the mixture to cool, and add the rum to make a thinner sauce.

to assemble:

  1. Slice each shortcake to make a small bottom and top.
  2. Place the bottom on a singer serving plate and put a generous amount of apples on top.
  3. Optionally a scoop of vanilla soy ice cream is delicious.
  4. Drizzle a bit of the blackcurrant sauce on top.
  5. Place the top of the shortcake on top, or to the side and add a bit more of the blackcurrant sauce.