10700 Corrales Rd. NW, Suite E
(North of Flying Star)
Albuquerque, NM. 87114
8001 Wyoming Blvd. NE, Suite B-1
(NW corner of Paseo & Wyoming
in Paseo Village Shopping Center
next to Mario's Pizza)
Albuquerque, NM. 87113
Mon - Sat
10:00 - 6:00
Sun 10:00 - 5:00
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.
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.
Bring your bottle back clean and dry. Then we will refill it and give you $1.00 off your olive oil or vinegar purchase. Tuesday is double refund day — $2.00 off your refills.
Ask about our frequent shopper card (in store only) to earn points toward a free bottle of olive oil or vinegar!