Tangerine-almond Shortcake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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this recipe has several variations... I love the flavors ...almonds, tangerines, whipped cream...etc. the recipe is from Sunkist Ingredients:
1 1/2 cups all-purpose flour |
2 tsp. baking powder |
1/4 tsp. salt |
1/3 cup butter or margarine, softened |
1/3 cup sugar |
1 egg |
2/3 cup milk |
1/4 cup finely chopped almonds |
2 tsp. fresh grated tangerine peel |
3 medium sunkist® tangerines, peeled, segmented, and seeded |
1/4 cup almond- or orange- flavored liqueur |
2 cups prepared whipped topping or sweetened whipped cream |
whole natural almonds (optional) |
Directions:
1. To make the shortcake, sift together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar. Add the egg and beat well.
2. Stir in the milk, chopped almonds, and tangerine peel. Add the dry ingredients, stirring just until blended.
3. Spread batter into an aluminum foil-lined and lightly greased 8-inch-round cake pan. Bake at 375o F. for 30 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool slightly. Remove from pan and carefully remove foil. Cool on a wire rack. Cut horizontally into 2 layers.
5. Meanwhile, combine the tangerine segments and liqueur; chill. To assemble, spoon tangerines and whipped topping between the cake layers and over the top. Garnish with whole almonds.
6. NON-ALCOHOLIC VARIATION:
7. Substitute 1/4 cup fresh squeezed tangerine juice and 1/8 teaspoon almond extract for the liqueur.
8. ORANGE VARIATION:
9. Substitute 3 small oranges, peeled and segmented, for the tangerines. Substitute fresh grated peel of 1/2 fresh orange for the tangerine peel.
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