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Fresh Raspberry Shortcake




Source of Recipe


Internet


List of Ingredients




For the cake:
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 pound (2 sticks) very soft butter
1 cup sugar
Zest of one lemon
4 large eggs
3/4 cup milk

For the raspberry sauce:
1/2 cup water
1/4 cup sugar
1 cup tangerine or orange juice
1 teaspoon arrowroot
3 six-ounce packages (6 cups) fresh raspberries

For the chocolate whipped cream:
1 cup heavy cream, very cold
1/4 cup chocolate syrup




Recipe



To make the cake: In a medium bowl, combine flour and baking powder. Set aside. In a large mixing bowl, cream butter, sugar, and lemon zest together until well blended. Add eggs one at a time, beating constantly until eggs are well blended into mixture. Continue beating and pour in milk. Slowly add dry ingredients, beating until incorporated, then beat at high speed for 1 minute. Scrape sides of bowl and continue beating batter at high speed for another 2 minutes. Pour batter into a 5"X 9" loaf pan lined with parchment paper.

Place loaf pan atop a small, inverted baking sheet with sides. Place in centre of cooking grate, and cook for 50 to 60 minutes or until a toothpick inserted in the cake’s centre comes out clean. Remove from grill and allow cake to rest in the pan for 10 minutes, then invert onto a cooling rack.

To make the raspberry sauce: In a large saucepan, stir the water and sugar together. Simmer for 5 to 8 minutes; remove from heat and cool for 10 minutes. Whisk arrowroot into the tangerine juice until dissolved; pour slowly into the sugar water. Return to a simmer and simmer for 10 minutes, whisking constantly. Fold in the raspberries. Allow to marinate for 10 minutes.

Meanwhile, make the chocolate whipped cream. In a large mixing bowl, stir cream and syrup together. Whip to soft peaks.

Place a slice of batter cake on a plate, top with raspberry sauce, and mound with the chocolate whipped cream.