When you add mascarpone to a cake it gives it a rich creamy texture. It’s a heavier cake than a pound cake and it benefits from being left for a day before eating. Serve it simply dusted with icing sugar, with sour cream and fresh raspberries or any other fresh or poached berry fruit. A chef in a small restaurant near Milan gave us this recipe years ago, written on a small shard of blue-lined note paper.
You’ll need a 26cm baking tin, lined with parchment paper.
180g demerara sugar
50g butter, melted
250g mascarpone, stirred well
1 teaspoon vanilla extract
350g plain flour
2 teaspoons baking powder
1. Preheat the oven to 160 Fan/180C/Gas 4.
2. Beat the eggs and sugar together in a stand mixer, food processor or in a large bowl with a hand whisk until thick and foamy. Add the melted butter, mascarpone, milk and vanilla extract. Blitz for 2 minutes to combine. Add the flour and baking powder and blitz for 30 seconds or just long enough to combine the flour but not so long that you toughen the batter. Scrape any dry flour from the bottom of the bowl into the batter.
3. Pour the batter into a lined baking tin and bake for 45 minutes or until a skewer comes out clean and the cake is risen and golden. Leave the tin to sit on a baking rack for 15 minutes before lifting the cake out gently on to the rack. If you think the cake is going to split leave it for another 15 minutes.
Cake Parchment Liner Tip
We don’t bother cutting our parchment, baking or greaseproof paper to line cake tins anymore. Instead we buy baking parchment liners that fit our tins so we never have to fiddle about with a scissors (we’re not known for neatness or dexterity!). We usually buy two types: one for loaf tins (sometimes we buy the loaf tin liner for a small tin, then squash it flat to line the larger loaf tin) and a round cake liner for round cake tins. It saves us having to line a tin and it’s handy because when you’ve eaten half the cake, you can just fold over the rest of the liner to cover the cake and it makes it easier to wrap it in cling film.
We serve this cake simply with a few chilled berries but you can also mash the fruit into the sour cream so that it has a ripple effect.
To Make a Lemon/Lime/Orange Mascarpone Cake
Use 1 teaspoon of lemon, lime or orange zest instead of or as well as the vanilla extract.
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