Pineapple-citrus shortcakes

Ingredients:

• 2 cups premium flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• Grated zest of 1 lemon
• Grated zest of half a lime
• 90 g chilled unsalted butter, cut into small pieces
• 3/4 cup heavy cream
• 1 large egg
• Clear decorative sugar, for sprinkling
• Half a large pineapple, peeled and cut into 0.5 cm pieces.
• 7 tablespoons of granulated sugar
• 1 teaspoon finely grated orange zest
• 1 cup cold heavy cream
• 1/4 tsp ground allspice

Preparation:

1. Bake the cakesLine a baking sheet with parchment paper. Combine the flour, granulated sugar, baking powder, lime and lemon zest, and salt in a food processor and pulse until combined. Add the butter and pulse on high until the butter forms pea-sized chunks. In a small bowl, beat the cream with the egg and lemon juice. With the food processor running, pour the cream over the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead by hand 3-4 times.
2. Using a large ice cream scoop or measuring cup, place 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet, spacing them 2-3 inches apart. Refrigerate until set, about 30 minutes.
3. Preheat oven to 200°C (400°F). Lightly brush each ball of dough with heavy cream and sprinkle with sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
4. Meanwhile, prepare the filling.Toss pineapple with 5 tablespoons sugar, orange zest, and lime zest, cover, and refrigerate for at least 1 hour or up to 6 hours.
5. In a medium bowl, beat the cream with the remaining 2 tablespoons sugar and allspice using a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
6. Divide each cake layer in half and fill with pineapple and whipped cream.