Almond Berry Cakes

Oxmoor House
8 servings.


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3 cups fresh blueberries
1 cup plus 1 tablespoon sugar, divided
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons amaretto
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup ground toasted almonds
1/2 cup butter
1 egg
1 cup half-and-half
1/8 teaspoon almond extract
1 cup whipping cream
1/2 cup sifted powdered sugar
1/4 cup toasted sliced almonds


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 1/4-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.

Created date

August 2009

Nutritional Information

Calories 708
Caloriesfromfat 40 %
Fat 31.6 g
Satfat 17.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.7 g
Carbohydrate 96 g
Fiber 0.0 g
Cholesterol 112 mg
Iron 0.0 mg
Sodium 419 mg
Calcium 0.0 mg