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!
Video
Nutrition
Nutrition Facts
White Peach Mascarpone Cake
Amount Per Serving
Calories 280
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 93mg31%
Sodium 193mg8%
Potassium 43mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 12g13%
Protein 6g12%
Vitamin A 526IU11%
Calcium 140mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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