A delicate and buttery apple-mascarpone cake with a light, sponge-like texture. The tender apple chunks contrast beautifully with the creamy mascarpone, making it a comforting dessert.
500g Granny Smith apples
250g mascarpone (at room temperature)
4 large eggs
150g granulated sugar
200g all-purpose flour
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt
Zest of 1 lemon
Preheat oven to 180°C (350°F)
Peel and thinly slice apples, toss with 1 tbsp sugar and lemon zest
In a bowl, combine flour, baking powder, salt, and vanilla
In another bowl, whisk eggs and sugar until smooth
Fold mascarpone into egg mixture until fully incorporated
Combine wet and dry ingredients thoroughly
Fold in sliced apples gently to maintain cake’s fluffiness
Pour batter into a greased 9-inch (23cm) springform pan
Bake for 40-45 minutes until golden and springy
Cool in pan 10 minutes before serving
Use sharp knife on apples for even slices
Let mascarpone soften at room temperature for 1-2 hours before use
Optional: Dust with powdered sugar before serving
For best texture, serve slightly warm