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Orange Shortcake Recipe
|Flour||3 Cup (48 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Melted butter||2 Tablespoon|
|Baking powder||4 1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Corn flour||1 1⁄2 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 2855 Calories from Fat 453
% Daily Value*
Total Fat 52 g79.4%
Saturated Fat 29.2 g146.2%
Trans Fat 0 g
Cholesterol 125 mg
Sodium 2402.6 mg100.1%
Total Carbohydrates 554 g184.8%
Dietary Fiber 31.1 g124.3%
Sugars 215.9 g
Protein 56 g112.4%
Vitamin A 74.8% Vitamin C 834.6%
Calcium 243.1% Iron 119.6%
*Based on a 2000 Calorie diet
Cut the butter in with a knife until it is crumbly.
Add the milk, a little at a time, using only enough to combine all the ingredients.
Place half the pastry in a greased 9" glass oven plate, and pour the melted butter over it.
Place the remaining half of the pastry on top of the buttered layer.
Bake at 425°F for about 30 minutes.
Peel and cut the oranges into sections.
Remove the top layer of pastry and place half the orange sections on top of the bottom layer of pastry.
Replace top layer of pastry on the layer of orange sections and cover it with the remaining orange sections in a wheel.
Place odd ones with the cherries in the centre, like a hub, and serve hot from the dish and hand around the sauce.
Sauce: Mix sugar, salt and cornflour and add the water slowly, stirring all the time.
Cook over a low heat until thickened, then stirring all the time, cook until the cornflour is cooked.
Add orange juice lemon juice and butter and hand with cake.