Tahini Shortcakes with Apricot Jam and Orange Blossom Whipped Cream
Shortcakes haven’t evolved much since they met strawberries and whipped cream, but this recipe offers a Middle Eastern version just as sophisticated as the original. The tahini and buttermilk in the shortcake dough lend a light sourness to the shortcakes that is countered by the sharp sweetness of the apricot jam and perfumed with the citrusy scent of orange blossom water. Serve these shortcakes individually for teatime, or crumble and layer them with the jam and whipped cream for an elegant, unique trifle.
Ingredients
- 1¾ cups (219 grams) all-purpose flour
- 1 tablespoon plus 2 teaspoons (25 grams) baking powder
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) unsalted butter, frozen
- 1 cup (240 grams) whole buttermilk, chilled ⅓ cup (85 grams) tahini
- 1 cup (240 grams) heavy whipping cream, chilled
- ¼ cup (30 grams) confectioners’ sugar, sifted
- 1¾ cups (560 grams) apricot preserves
- 1 tablespoon (15 grams) orange blossom water
Instructions
- In a large bowl, whisk together flour, baking powder, granulated sugar, and salt. Using the large holes of a box grater, grate frozen butter into flour mixture, and toss to coat.
- In a small bowl, stir together buttermilk and tahini. Add buttermilk mixture to flour mixture, stirring until a dough forms. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Using a 2-ounce ice cream scoop or ¼-cup measuring cup, scoop dough, and drop onto prepared pans.
- Bake until lightly browned, about 30 minutes, rotating pans front to back and top to bottom halfway through baking. Let cool completely on a wire rack.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream and confectioners’ sugar at medium speed until stiff peaks form.
- In a medium bowl, stir together preserves and orange blossom water until combined. Split shortcakes in half, and spread preserves onto bottom halves. Top with a dollop of whipped cream, and cover with top halves.
Tried this recipe?Let us know how it was!
