White Peach Mascarpone Cake
I do not know about yourselves but with Autumn being around the corner, I am trying to hold onto Summer as much as I can right now.
This year in Oregon, we have been so spoiled with amazing local produce that I could not resist to buy a few pounds of white peaches.
The original recipe from Marion (Novice en Cuisine) calls for 3 peaches, and since they do not last very long I threw in a few more.
The mascarpone added to your batter brings out the flavors and makes this recipe butter and oil free.
Bon Appétit!
White Peach Mascarpone Cake
White Peaches are a perfect symbol of Summer Time fruits and the soft mascarpone base will make you ask for more.
Ingredients
- 5 white peaches
- 3 eggs
- 3.5 oz (100 g) sugar
- 8.8 oz (250 g) mascarpone
- 5.25 oz (150 g) flour
- 2.5 tsp (12 g) baking powder
Instructions
- Preheat oven to 350F/180C.
- Separate egg yolks from egg whites.
- In a mixing bowl, whisk together egg yolks and sugar.
- Then, whip in the mascarpone, until smooth.
- Add flour and baking powder to your batter.
- Whip the egg whites until stiff peaks. Then, using a spatula carefully fold it into your preparation.
- Pour your batter into the flexipan®.
- Wash and slice the white peaches in 6-8 slices each. And place them at the top of the batter.
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 30min)
- Once your cake is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy!
YouTube Video
Nutrition
Calories: 280kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 193mg | Potassium: 43mg | Fiber: 1g | Sugar: 12g | Vitamin A: 526IU | Calcium: 140mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
