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Almond Berry Cakes

Healthycooking's picture
Ingredients
  Fresh blueberries 3 Cup (48 tbs)
  Sugar 17 Tablespoon, divided
  Lemon juice 1 Tablespoon
  Cornstarch 2 Teaspoon
  Water 1 Tablespoon
  Amaretto 2 Tablespoon
  All purpose flour 4 Cup (64 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground toasted almonds 1⁄3 Cup (5.33 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Egg 1
  Half and half 1 Cup (16 tbs)
  Almond extract 1⁄8 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Sifted powdered sugar 1⁄2 Cup (8 tbs)
  Toasted sliced almonds 1⁄4 Cup (4 tbs)
Directions

Combine blueberries, 3/4 cup sugar, and lemon juice; cook 5 minutes.
Transfer berries to a bowl using a slotted spoon.
Combine cornstarch and water; add to blueberry liquid, and bring to a boil.
Boil 1 minute; stir in blueberries and amaretto.
Chill.
Combine 1/4 cup sugar, flour, and next 3 ingredients.
Cut in butter with a pastry blender.
Combine egg, half-and-half, and extract; reserve 1 tablespoon.
Add remaining half-and-half mixture to flour mixture, stirring until dry ingredients are moistened.
Turn out onto a floured surface; knead 6 times.
Roll to 1/2-inch thickness.
Cut 8 shortcakes with a 4 inch heart-shaped cutter; place on a greased baking sheet.
Brush with half-and-half mixture; sprinkle with 1 tablespoon sugar.
Bake at 425° for 14 minutes.
Let cool.
Beat whipping cream until foamy; add powdered sugar, beating until soft peaks form.
Slice each cake in half horizontally.
Spoon blueberry sauce over bottom halves; spoon half of whipped cream over berries.
Place top half on each.
Top with remaining whipped cream; sprinkle with almonds.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Almond

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