Central Market’s Hazelnut Shortcakes with Fresh Berries & Ginger Cream
Central Market's Hazelnut Shortcakes with Fresh Berries & Ginger Cream
Shake up your standard shortcake recipe with candied ginger and a fresh-ground hazelnut flour. These Shortcakes with Fresh Berries and Ginger Cream from Central Market make for a festive touch to your Memorial Day Weekend festivities.
For the shortcakes, coarsely grind hazelnuts and sugar in a food processor. Combine with the flour, salt and baking powder in a bowl. Working quickly and using a box grater, grate frozen butter into dry ingredients, toss lightly with fingers to incorporate the butter. Add 1/2 cup plus 1 tablespoon cream gradually, mixing with a fork just until dough forms a ball.
On a lightly floured surface, pat the dough and roll out to 1-inch thickness. Cut into six 2 1/2-inch circles. Place on a baking sheet. Brush the circles with the remaining 1 tablespoon cream. Sprinkle with 1 teaspoon sugar. Bake 30 minutes or until golden brown. Let stand until cooled slightly.
While the shortcakes are baking, combine the raspberries, strawberries, blackberries, blueberries, orange zest, and sugar in a bowl and toss gently.
Place whipping cream and confectioners’ sugar in a mixing bowl and beat on high speed until soft peaks form. Fold minced candied ginger into whipped cream by hand.
Slice each shortcake in half horizontally. Spoon half the berries evenly over the bottom half of each shortcake. Pipe or spoon the whipped cream over the berries. Spoon the remaining berries evenly over the whipped cream. Place the shortcake tops over the berries. Serve immediately.
This recipe is provided courtesy of Central Market.