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All public Recipes -> Dessert -> Tangerine-Almond Shortcake

Tangerine-Almond Shortcake

By: Grace B.

Description:
Time:	40 min (10 min to prepare, 30 min to cook)
Meal type:	Dessert
Ethnicity:
Number of Servings:	8
Ingredients:
0.5 cups all-purpose flour 2 teaspoon baking powder 0.25 teaspoon salt 0.333333 cups butter or margarine, softened 0.333333 cups sugar 1 each egg 0.666667 cups Milk 0.25 cups finely chopped almonds 2 teaspoon fresh grated tangerine peel 3 each medium SunkistÂ® tangerines, peeled, segmented, and seeded 0.25 cups almond- or orange- flavored liqueur 2 cups prepared whipped topping or sweetened whipped cream, whole natural almonds (optional)
Directions:
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. Stir in the milk, chopped almonds, and tangerine peel. Add the dry ingredients, stirring just until blended. 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. Cool slightly. Remove from pan and carefully remove foil. Cool on a wire rack. Cut horizontally into 2 layers. 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. NON-ALCOHOLIC VARIATION: Substitute 1/4 cup fresh squeezed tangerine juice and 1/8 teaspoon almond extract for the liqueur. ORANGE VARIATION: Substitute 3 small oranges, peeled and segmented, for the tangerines. Substitute fresh grated peel of 1/2 fresh orange for the tangerine peel.
Notes:

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