Cherry Almond Shortcake
|For fruit topping|
|Sweet cherries||1 1⁄4 Pound, pitted|
|Orange juice||1⁄4 Cup (4 tbs)|
|For short cake|
|Sifted unbleached all purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||4 Teaspoon|
|Unsalted butter||8 Tablespoon (1 stick)|
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 Tablespoon, melted|
|Heavy cream||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Slivered almonds||1⁄2 Cup (8 tbs), lightly toasted|
Make the topping combine the cherries, kirsch, sugar, and orange juice in a medium size saucepan.
Bring the mixture to a boil, then reduce the heat to simmer for 4 to 5 minutes.
Set aside to cool.for the shortcake Preheat your oven to 425Â°F.
In a large bowl, sift together the flour, sugar, baking powder, and salt.
Add the butter and with your fingers or two knives, cut it into the dry ingredients until it is the size of small peas.
Pour in the milk and quickly mix just until blended.
Turn the dough out onto a lightly floured board and knead it for about 30 seconds until smooth.
Transfer the dough to a 9-inch round unbuttered cake pan, patting it smooth with your fingertips.
Brush the top with 1 tablespoon of melted butter and transfer the pan to the preheated oven for 25 minutes, until it is risen and the top is golden brown.
Remove the shortcake from the oven and let it cool for about 30 minutes in the pan.
While the cake is baking, whip the cream with the sugar and almond extract until soft peaks form.
Assemble the shortcake transfer the short cake to a cake plate.
Ladle the cherries and the juice over it.
Sprinkle on the slivered almonds.
Once the cake is cut, ladle a generous spoonful of whipped cream over each slice.