This almond-rich shortcake bakes tender and fragrant with orange zest, then gets finished the classic way: whipped cream, fresh strawberries, and a chilled slice that tastes like summer.
Base recipe = 1 batch.
Ingredients
- 120 g flour
- 120 g cornstarch
- 350 g blanched almonds (finely ground)
- 300 g whole eggs
- 350 g unsalted butter
- 100 g milk
- 520 g powdered sugar
- 8 g baking powder
- 1 orange (zest)
- 454 g fresh strawberries
- 473 ml heavy whipping cream
Instructions
- Cream butter and powdered sugar until fluffy. Add eggs gradually while mixing.
- Blend in ground almonds and milk. Sift flour, cornstarch, and baking powder together twice.
- Fold dry ingredients into the wet mixture. Add orange zest and mix just until combined.
- Pour into greased/floured molds. Bake at 300°F (150°C) about 22 minutes (or until golden and springy).
- Cool completely. Slice cake in half and fill with sweetened whipped cream and sliced strawberries.
- Finish with more whipped cream and strawberry coulis. Chill before serving.