Apple Ginger Shortcake - cooking recipe

Ingredients

1/4 cup self-rising flour
1/2 tbsp cornstarch
3 tbsp granulated sugar
3 tbsp butter
2 None large egg whites
1/2-1 tbsp lemon juice
1 (15 oz) can apple pie filling
1/2 tbsp passionfruit pulp (from 1 passionfruit)
1 tsp finely chopped candied ginger
1 tsp lemon zest
4 tbsp water, for brushing
3 tbsp powdered sugar
2 tsp ground cinnamon

Preparation

Preheat oven to 350\u00b0F. Lightly grease an 8 inch round cake pan and line base with baking paper.
Sift flour, cornstarch and sugar into a large bowl. Cut in butter then stir in egg whites with enough lemon juice to make the ingredients just cling together (or process all ingredients until the mixture forms a ball). Cover with plastic wrap and chill for 30 mins.
Meanwhile, in a medium bowl, combine apple pie filling, passionfruit pulp, candied ginger and lemon zest.
Roll 3/4 of the pastry dough out on a lightly floured work surface and use to line the bottom and sides of prepared pan. Fill tart shell with apple-ginger filling then fold pastry edge over filling. Lightly brush edge with water.
Roll out remaining pastry into an 8 inch round and place over filling, pressing edges to seal. Bake for 40 mins, or until lightly browned. Cool on a wire rack.
Combine powdered sugar and cinnamon then dust over cake to serve.