Cornmeal Shortcake with Cardamom Whipped Cream


(Serves 6)


  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground cornmeal
  • 1 Tbsp plus 1 tsps baking powder
  • 1/4 tsp salt
  • 3 Tbsps plus 1 tsp sugar
  • 4 Tbsps Beyond the Olive Arbequina extra virgin olive oil
  • 1 cup plus 1 Tbsp heavy cream, well chilled
  • Zest of 1 lemon
  • Coarse grind sugar, for topping


Preheat the oven to 425°. Prepare a baking sheet with a Silpat or parchment paper. Place the flour, cornmeal, baking powder, salt, sugar and citrus zest in a bowl of a food processor. Pulse to combine the ingredients. Add the olive oil, pulsing until the mixture looks like coarse meal. With the machine running, pour in the 1 cup cold cream all at once. Stop the machine when the dough starts to come together into a ball. Do not over mix.

Gather the dough and place it on a clean work surface or a piece of parchment and gently pat it together with your hands. Shape it into an 8” round x 1 1/4” thick and either cut into 6 wedges or use a round biscuit cutter. Place the shortcakes on the baking sheet. Brush the tops with the remaining 1 Tbsps cream sprinkle the tops with coarse sugar. Bake about 10 - 13 minutes, until the shortcakes are lightly golden brown.

When the shortcakes have cooled, cut in half horizontally, and place the bottom half on 6 plates. Place a few of the pickled peaches and their juices on each biscuit. Add a dollop of the cardamom whipped cream, place the shortcake top back on and pass extra cardamom whipped cream on the side.

Cardamom Whipped Cream

  • 1 cup cold heavy whipping cream
  • 2 - 3 tsps sugar, to taste
  • 1/2 tsp vanilla
  • 1/4 tsp cardamom powder


Whip the cream, sugar, vanilla and cardamom until very soft peaks appear. Serve the shortcakes.

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