This large shortcake is an impressive dessert to slice and share with company
  • 2 oranges
  • 1 1/4 cups cake 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 Greek Yogurt
  • 1/4 cup ABQ Olive Oil Company Extra Virgin Olive Oil (mild intensity)
  • 1 tsp Vanilla
  • 1 tsp turbinado sugar
  • Orange Mascarpone Cream (Recipe below)


Grease two 8-inch round cake pans; set aside. Finely shred peel from one orange and juice peeled orange; set aside. Peel other orange and slice crosswise into circles; set aside. In a large bowl stir together flours, granulated sugar, baking powder, salt, and baking soda.

In a medium bowl whisk together the ½ cup cream, egg yolk, yogurt, ABQ Olive Oil Company EVOO, orange peel, and vanilla. Add to flour mixture. Stir with a fork just until combined. Gently knead until smooth, about 1 minute (dough should hold together without falling apart). Divide in half; pat into prepared pans. Freeze 15 minutes. Preheat oven to 400 F.

In a small bowl whisk together the egg white and remaining 1 Tbsp 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 wire rack.

To assemble, spread the cake round with half the Orange Mascarpone Cream, and orange slices.

Makes 12 servings.

To prepare Orange Mascarpone Cream

Using a large chilled mixing bowl with an electric mixer, beat on medium speed 8 oz. of mascarpone cheese, 1 cup whipping cream 1 Tbsp sugar, and 2 tsp finely shredded orange peel until soft peaks form.