Orange Almond Shortcakes With Cranberry Parfait Recipes

ORANGE-ALMOND CAKE WITH CRANBERRY CURD

Steps:

• Preheat oven to 350°F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Butter the paper. Pat 1/4 cup sliced almonds about 1 1/2 inches up sides of pan.
• In a food processor or blender combine cranberry sauce, cornstarch, and pinch kosher salt. Process until smooth. Press mixture through a fine-mesh sieve into a small bowl. Discard solids.
• In a second small bowl whisk together flours, baking powder, and 1/2 tsp. salt.
• In a large bowl whisk together 1 cup granulated sugar, the eggs, egg yolk, orange zest, and almond extract until well combined. Whisk in orange juice and melted butter. Add flour mixture; whisk just until combined.
• Spread batter in prepared pan. Drop spoonfuls of cranberry mixture over batter. Sprinkle 1/3 cup sliced almonds over top. Sprinkle with remaining 2 tsp. granulated sugar.
• Bake 30 to 35 minutes or until golden brown and a toothpick inserted near center comes out clean. Let cool completely in pan on a wire rack. Using a small sharp knife, loosen and remove sides of pan. Dust cake with powdered sugar before serving. Serves 8.

ORANGE-ALMOND SHORTCAKES WITH CRANBERRY PARFAIT

Steps:

• For parfait:
• Bring cranberries and cranberry concentrate to simmer in medium saucepan. Cover; cook over medium-low heat until berries are very tender, about 12 minutes. Cool; puree in blender until smooth. DO AHEAD: Can be made 1 week ahead. Cover and chill.
• Combine egg yolks, sugar, orange juice, corn syrup, and vodka in large metal bowl. Place over saucepan of boiling water. Using electric mixer, beat until thick and billowy and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water. Beat mixture 2 minutes. Add 1 cup cranberry puree; beat until mixture is cool, about 5 minutes. Cover; freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead; keep frozen. Chill remaining puree.
• For biscuits:
• Set rack in top third of oven and preheat to 400°F. Line baking sheet with parchment. Whisk egg white and 1/4 cup sugar in small bowl. Add almonds;toss to coat.
• Grind 1/2 cup sugar and almond paste in processor to fine meal. Add flour and next 4 ingredients; blend 5 seconds. Add shortening; blend until coarse meal forms. Transfer to large bowl. Whisk egg yolk and orange juice in small bowl; add to dry ingredients, tossing until clumps form. Gather dough into 10-inch-long log. Cut crosswise into 10 pieces. Shape each into 2 1/4-inch round, about 1 inch thick. Place on sheet. Spoon almonds over biscuits (some egg white will be left over).
• Bake biscuits until golden and tester inserted into centers comes out clean, 25 minutes. Transfer to rack; cool.
• Swirl 1 cup remaining cranberry puree into cream topping (in about 5 turns; do not overmix) for ribboned look. Halve biscuits horizontally. Let cranberry parfait soften slightly at room temperature 10 minutes before assembling shortcakes. Mound parfait onto biscuit bottoms; cover with tops. Mound cream-cranberry mixture alongside.
• *Almond paste is available in the baking aisle of supermarkets and specialty foods stores.

CRANBERRY ORANGE ALMOND QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

CRANBERRY ORANGE PARFAIT

Steps:

• Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving.