The mascarpone apple cake is a soft and tasty pantry cake suitable for breakfast or a snack. The secret to this cake’s softness is the mascarpone, which should be whipped with the eggs and sugar. After baking, 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
- 2/3 cup sugar
- 1/2 cup rice oil
- 2 cups Maiorca flour (type 1 wheat flour) (or all-purpose flour)
- 1/2 cup mascarpone (at room temperature)
- 2 tsp baking powder
- 1 lemon
- 2 apples
Tools
- 1 Springform Pan 9-inch
- 2 Bowls
- 1 Hand 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 356°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, then pour the mixture into the previously buttered 9-inch pan.
Decorate with apple slices and bake for about 40 minutes, performing the toothpick test.
Remove from the oven and let cool before removing from the pan and decorating with powdered sugar.
Advice
It keeps for 4-5 days in a closed container.
It can also be made with lactose-free or plant-based mascarpone in the same quantities.
Let the mascarpone soften for an hour at room temperature, so it will be easier to whisk with the eggs.
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