Peach and Mascarpone Cake is a delightful dessert that combines the sweetness of ripe peaches with the rich, creamy texture of mascarpone cheese. This cake is perfect for any occasion, whether it’s a special celebration or a cozy afternoon treat. Its light and fluffy texture paired with the fruity flavor of peaches makes it a favorite among dessert lovers. In this article, we will explore why you should make this fluffy cake, how to prepare it, and some tips to enhance your baking experience.
Why make this recipe
There are many reasons to choose Peach and Mascarpone Cake as your next dessert. Firstly, it is easy to prepare and requires simple ingredients that are often found in your kitchen. Secondly, the cake offers a perfect balance of flavors with sweet, juicy peaches and a luscious mascarpone filling. It not only pleases the palate but also presents beautifully, making it ideal for gatherings. Thirdly, this cake can be enjoyed on its own or paired with a scoop of vanilla ice cream for an added treat. Lastly, the preparation time is reasonable, making it a great option for busy bakers.
How to make Peach and Mascarpone Cake
Making Peach and Mascarpone Cake involves straightforward steps that result in a scrumptious final product. With just a bit of preparation and baking time, you can create a cake that will impress your family and friends.
Ingredients:
- 2 eggs (2 large eggs)
- 100 grams of sugar (1/2 cup granulated sugar)
- 10 grams of vanilla sugar (2 teaspoons vanilla sugar)
- 120 ml of sunflower oil (1/2 cup sunflower oil)
- 120 grams of natural yogurt (1/2 cup natural yogurt)
- 200 grams of flour (1 1/2 cups all-purpose flour)
- 10 grams of baking powder (2 teaspoons baking powder)
- 100 grams of mascarpone cheese (1/2 cup mascarpone cheese)
- 2 tablespoons of sugar (2 tablespoons granulated sugar)
- 1 egg (1 large egg)
- 100 grams of peaches in syrup (about 1/2 cup peaches in syrup)
- 20 grams of sliced almonds (2 tablespoons sliced almonds)
Directions:
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Preheat the oven to 180°C (350°F). Prepare a baking pan by greasing it with butter. This prevents the cake from sticking.
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In a bowl, beat the eggs with the sugar and vanilla sugar. Mix well until the mixture becomes frothy and light in color.
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Add the sunflower oil and natural yogurt to the egg and sugar mixture. Stir until everything is well combined.
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Gradually add the sifted flour and baking powder to the wet mixture. Mix gently until you have a smooth batter with no lumps.
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Pour this cake batter into the prepared baking mold, spreading it evenly across the bottom.
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In another bowl, mix the mascarpone cheese with 2 tablespoons of sugar and 1 egg. Beat until you achieve a smooth and creamy consistency.
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Spread the mascarpone cream evenly over the surface of the batter in the baking mold.
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Slice the peaches from the syrup and arrange them on top of the mascarpone cream. Sprinkle the sliced almonds over the peaches for added texture and flavor.
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Bake the cake in the preheated oven for about 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Once ready, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
How to serve Peach and Mascarpone Cake
Serve Peach and Mascarpone Cake at room temperature or chilled. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side. You can also dust the top with powdered sugar for a classic finish. This cake makes an excellent dessert for gatherings, celebrations, or even a sweet treat after dinner.
How to store Peach and Mascarpone Cake
To store Peach and Mascarpone Cake, cover it tightly with plastic wrap or place it in an airtight container. This will help keep the cake fresh and moist. Store the cake in the refrigerator, where it can last for up to 5 days. If you prefer, you can freeze the cake as well. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. The cake can be frozen for up to 2 months. Thaw it in the fridge overnight before serving.
Tips to make Peach and Mascarpone Cake
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Ensure that all your ingredients are at room temperature. This helps the batter mix more evenly.
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Use fresh peaches when available for the best flavor. If using canned peaches, be sure to drain them well to prevent excess moisture.
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Experiment with different fruits if desired, such as blueberries, raspberries, or nectarines.
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For added flavor, consider adding a teaspoon of almond extract to the batter or mascarpone mixture.
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Keep an eye on the cake while it bakes, as oven temperatures can vary.
Variation (if any)
Consider adding a crumb topping made of flour, butter, and sugar if you want a crunchy texture. You could also infuse the cake with lemon zest or a sprinkle of cinnamon for a unique twist. Additionally, replace the peaches with seasonal fruits to change the flavors according to your preference.
FAQs
1. Can I use low-fat mascarpone cheese?
Yes, low-fat mascarpone can be used, but it may affect the creaminess of the cake.
2. How can I make this cake gluten-free?
To make a gluten-free version, substitute regular flour with a gluten-free flour blend.
3. Can I make this cake in advance?
Yes, you can bake the cake a day in advance. It actually tastes better after the flavors settle.
4. What are some good drink options to serve with this cake?
This cake pairs well with coffee, tea, or a light sparkling wine.
5. Can I use frozen peaches?
Yes, you can use frozen peaches. Thaw them and drain any excess moisture before using.
Nutritional Information (per serving)
- Calories: 250
- Protein: 5g
- Fat: 11g
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 18g
Peach and Mascarpone Cake is a simple yet impressive dessert that can delight any crowd. Follow this easy recipe, and you will be well on your way to baking a fantastic cake that is sure to be a hit!