Navel Orange Shortcake Recipe2020-03-13
Navels are sweet winter oranges that will soon be out of season. Before they go out of stock you should buy as much as you can and try different recipes to keep you satisfied until they next become available. A great, must-try recipe is the Navel Orange Shortcake.
Navel Orange Fun Facts
- Navels are winter oranges that are available from December through March. They are in peak season in January and February.
- The flowers from which the fruits develop are not pollinated causing the fruits to be seedless
- Since the fruits of the Navel Orange trees are seedless the only ways to propagate Navel Oranges are through cutting and grafting. Therefore, all Navel Orange trees around the world are clones or cuttings from the original Navel Orange tree in Bahia Brazil.
- Navels have somewhat thick skin that is easy to peel. Once the peel has been removed, the fruit emits a pleasant floral aroma combined with a citrus smell.
- Navel Oranges are sweeter and less acidic than other oranges.
How to make Navel Orange Shortcake
Prep Time: 20 mins
Bake for: 25 mins
Yields: 6-8 servings
- 1 Pittman & Davis Navel Orange, sectioned with juice
- 1/4 pound butter or margarine
- Orange Juice (enough to add to existing juice to make 1 quart)
- 1/4 cup cornstarch
- 1/2 cup shortening
- 1 & 1/2 cups sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 & 1/4 cups flour
- 1 teaspoon salt
- 1 cup + 2 tablespoons milk
- 2 & 1/2 teaspoons baking powder
- Place a large sieve over a saucepan and pour orange sections with juice into sieve. Set aside sections and add 1/4 pound butter to juice from oranges. Mix cornstarch with 1/2 cup orange juice and then add to the juice in the saucepan. Add enough juice to make about a quart. Bring to a boil and cook until thickened. Set aside to cool.
- Stir 1/2 cup shortening to soften. Gradually add sugar and cream together until fluffy. Add vanilla, then eggs, one at a time, beating until smooth. Alternate adding flour, then milk, a little at a time, beating until smooth. Pour into a 9×13-inch pan and bake in a 375° F oven for approximately 25 minutes. Cool in pan for 10 to 15 minutes. Turn out on rack and let cool completely.
- To assemble: place cake on long platter. With a long, thin-bladed knife, slice the cake in half lengthwise. Carefully lay the top half upside down on another platter.
- Arrange orange sections all facing the same way, until cake is covered. The pour half the sauce over sections. Place top half of cake carefully on top of bottom half, and repeat the procedure, ending with sauce over the top of finished cake. Serve in squares and pour any leftover sauce on each serving.