The mascarpone apple cake is a soft and tasty pantry cake suitable for breakfast or a snack. The secret to the softness of this cake is the mascarpone, which is whipped with eggs and sugar. After taking it out of the oven, brush it with warm apricot jam to make it even more delicious and inviting. It can also be made with lactose-free or plant-based products.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 1/3 cup sugar
- 1/2 cup rice oil
- 2 cups Maiorca flour (Type 1 soft wheat flour) (or All-purpose flour)
- 3 1/2 oz mascarpone (at room temperature)
- 2 tsp baking powder
- 1 lemon
- 2 apples
Tools
- 1 Springform Pan 9 inches
- 2 Bowls
- 1 Mixer
Steps
Wash and dry the lemon well. Grease the pan with some oil.
Grate the lemon zest into a bowl and set aside.
Peel and slice the apples, place them in another bowl, and squeeze the lemon.
Preheat the oven to 350°F.
Add the eggs and sugar to the bowl with the lemon zest, then beat well with the mixer.
When the mixture is fluffy, add the mascarpone and continue to beat at a lower speed.
Then gradually add the oil.
Add the sifted flour with the baking powder and mix with a spatula; pour the mixture into the previously greased 9-inch pan.
Decorate with the apple slices and bake for about 40 minutes at 350°F in a preheated static oven, doing the toothpick test.
Remove from the oven and let cool before removing from the pan and decorating with powdered sugar.
Tips
It keeps for 4-5 days in a closed container.
Let the mascarpone soften for an hour at room temperature to make it easier to whip with the eggs.
FAQ (Frequently Asked Questions)
Can I make the mascarpone apple cake lactose-free?
Yes, you can replace the regular mascarpone with lactose-free or plant-based mascarpone in the same quantities.
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