Citrus Olive Oil Shortcake

By mirelsonp

This large shortcake is an impressive dessert.

Recipe source: Better Homes and Gardens - June 2014

Ingredients

• 2 oranges
• 1 1/4 cups cake flour
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/2 cup plus 1 Tbsp. whipping cream
• 1 egg, separated
• 1/4 cup plain Greek yogurt
• 1/4 cup extra-virgin olive oil
• 1 tsp. vanilla bean paste or vanilla
• 1 tsp. turbinado sugar
• Orange Mascarpone Cream
• 8 oz. mascarpone cheese
• 1 cup whipping cream
• 1 Tbsp. sugar
• 2 tsp. finely shredded orange peel

Details

Servings 12

Preparation

Step 1

For the shortcake:
1. Grease two 8-inch round cake pans; set aside. Finely shred peel from one orange (about 1 tablespoon) and juice the orange; set aside. Peel remaining orange and slice crosswise into circles; set aside. In a large bowl stir together the flours, granulated sugar, baking powder, salt, and baking soda.

2. In a medium bowl whisk together the 1/2 cup cream, egg yolk yogurt, olive oil, orange peel, and vanilla. Add to flour mixture. Stir with a fork just until combined. Gently knead until smooth, about one minute (dough should hold its shape without falling apart). Divide in half; pat into prepared pans. Freeze 15 minutes. Preheat oven to 400 degrees F.

3. In a small bowl whisk together the egg white and remaining one tablespoon cream. Brush over tops of dough rounds; sprinkle with turbinado sugar. Bake 20 minutes or until golden brown. Brush tops with orange juice. Remove from pans; cool on a wire rack.

4. To assemble, spread one cake round with half the Orange Mascarpone Cream. Top with second cake round, remaining Orange Mascarpone Cream, and orange slices.

For Orange Mascarpone Cream:
In a large chilled mixing bowl with an electric mixer on medium speed, beat all ingredients until soft peaks form.