A delicious Italian pear and mascarpone cake. So elegant in its simplicity – moist, lightly sweet and delicate in flavour. Perfect with an afternoon cup of tea. Serve simply, dusted with icing sugar – even for breakfast ;).
Ingredients for the Italian pear and mascarpone cake:
- 4 large, ripe pears
- 3 large eggs
- ¾ cup caster sugar
- 250g mascarpone
- 2½ tbsp rapeseed or sunflower oil
- 1½ cups plain flour
- ¼ cup + 1 Tbsp potato starch
- 1½ tsp baking powder
To serve:
- icing sugar, for dusting
All ingredients should be at room temperature. Peel and core the pears. Cut half of them into slices and the remaining half into medium-sized cubes.
In a mixing bowl, beat the eggs and sugar until light and creamy (the mixture should almost triple in volume). Add the mascarpone and beat until smooth. Add the oil and mix until combined. Sift the plain flour, potato starch and baking powder directly into the batter. Gently fold in with a spatula until just combined. Fold in the cubed pears. Prepare a 23 cm round baking tin and line it with baking paper. Spoon the batter into the prepared tin and arrange the sliced pears on top.
Bake at 160°C for 40-50 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
Before serving, dust with icing sugar.
Enjoy!
Recipe source: ‘An Italian in my kitchen’.
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