Ingredients

How to make it

  • 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.

Reviews & Comments 4

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  • lasaf 14 years ago
    I am printing this one, and I have been trying to be good and not print so many recipes that I will never cook. As soon as I get my oven fixed I will have to try this. Then I won't have such a guilt complex. And I will have a great dessert.
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    " It was excellent "
    minitindel ate it and said...
    Mmmmmm yum yum i love it peeta .....thank you

    tink
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    " It was excellent "
    brianna ate it and said...
    Oh my, this sounds heavenly. I can't wait to try it out. 5 forks +++++
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    " It was excellent "
    greekgirrrl ate it and said...
    Almond and orange is an awesome flavor combo..so is this recipe. thx for sharing!
    Was this review helpful? Yes Flag

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