Cooking on the Wildside
Peach Shortcake
Peach Shortcake
Peach Filling:
- 4 peaches, peeled and cut into small chunks
- ½ cup sugar
Place peaches in bowl and sprinkle sugar over peaches. Set stand at least one hour.
Shortcake:
- 6 tbsp. softened butter
- ¾ cup sugar
- 2 eggs
- 1 tsp. vanilla
- ¼ tsp. salt
- ½ cup flour
- 1 cup almond meal
- ½ cup sliced almonds
Whipping Crème
Preheat oven to 350 degrees. In food processor place butter, sugar eggs and vanilla until combined. Add flour and almond meal. Pulse just until moistened. Divide batter evenly among large muffin tin that has been coated with butter and sprinkled with sugar. Top with sliced almonds. Bake about 25 minutes or until toothpick comes out clean when inserted in the centers. Let cool to warm.
Slice cupcake into across. Place bottom on serving plate. Top with generous amount of peaches and whipping crème. Place top of cupcake on peaches and serve.
Contact:
Phone:
