I've been getting a bit edgy of late as a result of the general lack of sunshine and warmth in Melbourne. In saying that, there has been a slight hint of spring in the air with the early appearance of blossoms and the distant chirping of birds. The other suggestion that spring is almost upon us is the return of that loud, annoying squawking family of birds to the big old gum tree outside our neighbours house.

Once spring arrives for real in Melbourne these birds will resume their 4.30am ritual which usually lasts for a good hour and a half - every morning, without fail! I remember one morning Huxley rolled out of bed just before 5am and stormed out the front of our house in his birthday suit and turned the garden house on full blast and aimed at the gum tree. To his utter annoyance, the birds remained in the gum tree and began to squawk even louder in retaliation.

Despite the early arrival of our feathered friends the tail end of winter always seems to drag and I find myself pining for just a glimpse of sun and a handful of lush summer berries. The other day something inside of me just snapped and I decided to grab a box of frozen mixed berries (*yes* you're allowed to gasp) and I made an apple and mixed berry shortcake.

Let me tell you - it was tart, bright and lively and it was so good!


Apple, Berry & Marsala Shortcake

Ingredients

For the Shortcake

150g butter, unsalted

150g caster sugar

2 organic eggs

220g plain organic flour

2 tsp baking powder

Zest of a lemon


For the Filling

4 green apples, peeled, cored & thinly sliced

60mls of Marsala

2 tbsp caster sugar

300g fresh or frozen mixed berries

Method

1. Preheat the oven to 180C/350F/Gas mark 4 and then grease and line a round 22cm (9inch) springform pan.

2. Place eggs, sugar and butter in the Magimix or food processor and process for 10-15 seconds or until smooth. Add the lemon zest, flour and baking powder and continue to process until mixture is well combined. Remove the mixture from the machine and gently knead on a lightly floured surface until smooth. Divide into two pieces, wrap in cling wrap and refrigerate for half an hour.

3. Put the apples, sugar, Marsala and ¼ a cup of water in a saucepan. Stew over a low heat for about ten minutes until the apples are just soft. Allow to cool.

4. Roll each piece of shortcake dough into a 20cm round. Press the first round into the springform pan. Spread the cooled apples over the dough and then sprinkle the mixed berries on top of the layer of apples. Place the pastry round on top and gently press the edges together. Brush with a little water and then lightly dust with sugar.

5. Bake for 35-40 minutes or until the top is golden. Allow to cool before removing it from the pan. Serve with a generous blob of crème fraîche or with some vanilla ice cream or even custard.