Citrus Olive Oil Shortcake

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 20 mins 400°F

Citrus Olive Oil Shortcake

Directions

Citrus Olive Oil Shortcakes

  1. Grease two 8-inch round cake pans; set aside. Finely shred peel from one orange (you should have 1 tablespoon); set peel aside. Juice the orange; set juice aside. Cut peel from the remaining orange and slice orange crosswise; 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 1/2 cup of the whipping cream, egg yolk, yogurt, olive oil, reserved orange peel, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. Knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart).
  3. Divide dough in half and pat into prepared pans. Freeze for 15 minutes. Preheat oven to 400 degrees F.
  4. In a small bowl whisk together the egg white and 1 tablespoon whipping cream. Brush over tops of dough rounds and sprinkle with turbinado sugar. Bake for 20 minutes or until golden brown. Brush tops with reserved orange juice. Remove from pans and cool on a wire rack.
  5. To assemble, layer cakes with Orange Mascarpone Cream and reserved orange slices.

Orange Mascarpone Cream

  1. In a large chilled mixing bowl beat marscarpone cheese, whipping cream, sugar, and orange peel with an electric mixer on medium speed until soft peaks form.
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Nutrition Facts (Citrus Olive Oil Shortcake)

  • Per serving:
  • 387 kcal ,
  • 25 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 86 mg chol. ,
  • 257 mg sodium ,
  • 35 g carb. ,
  • 1 g fiber ,
  • 15 g sugar ,
  • 5 g pro.
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