The mascarpone loaf cake without butter is a soft dessert, perfect to serve for breakfast or snack (whenever you like!). In my case, it’s a recipe that was born out of necessity to use up the mascarpone; I had an open package for 2 days and to prevent it from going to waste, I decided to improvise a dessert. Honestly, I didn’t plan to publish it because I didn’t think it would turn out so good and tall. At the end of the recipe, I’ll also include a mascarpone cream to use for filling your desserts or as a spoon dessert, essentially giving you an extra recipe!
If you like loaf cakes, also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
INGREDIENTS FOR MASCARPONE LOAF CAKE WITHOUT BUTTER
- 15.2 oz Mascarpone
- 2.5 cups All-purpose flour
- 2 Eggs (XL size)
- 1.05 cups Sugar
- 2 tablespoons Water
- 1 packet Vanilla baking powder
Tools
- 1 Bowl
- 1 Spoon
- Loaf Cake Pan
- Parchment Paper
- Kitchen Scale
- Sieve
Preparation of Mascarpone Loaf Cake Without Butter
In a bowl, mix mascarpone with sugar, water, and eggs; put everything together and mix until you get a homogeneous and thick cream.
Sift flour and baking powder and add them to the creamy mixture, mixing from bottom to top until all ingredients are combined and a thick mixture is achieved.
Line the baking pan with parchment paper, pour the batter, level it with the back of a spoon, and sprinkle with granulated sugar.
Preheat the oven to 482°F and when it reaches temperature, bake the mascarpone loaf cake; cook at this temperature for 35 minutes, then lower the temperature to 392°F and cook for another 25 minutes. Always do the toothpick test because every oven is different! I use a regular static oven.
Once you’ve done the toothpick test and it comes out dry, you can turn off the oven and let it cool. Once cold, remove it from the pan, and it’s ready to enjoy!
To fill this dessert (or others) and also to use as a spoon dessert: 2 tablespoons of mascarpone, 3 teaspoons of espresso coffee, 2 teaspoons of sweetened cocoa, mix well, and voilà, a fantastic cream is ready! Instead of coffee and cocoa, you can use lemon juice and powdered sugar!
USEFUL TIPS FOR MASCARPONE LOAF CAKE WITHOUT BUTTER
The mascarpone loaf cake without butter stays soft for days (but I assure you, you’ll finish it sooner!), just keep it in a cake holder! You can add toasted walnuts to the batter. Once it’s cold, you can cover it with powdered sugar or even drape it with a nice lemon glaze. If during baking you notice that the surface darkens too much but it’s not cooked inside: cover the surface with a piece of dampened and wrung parchment paper.
