Pear and mascarpone torte

I love collecting cake recipes and this is another one I would recommend keeping.  You can substitute the fruit with apples, plums, peaches etc.


Photo: Simon Lambert
Photo: Simon Lambert
Pear and mascarpone torte

Makes 12 slices

3 pears, peeled
juice of 1 lemon
3 eggs
¾ cup sugar plus 2 Tbsp for topping
200g mascarpone
1¼ cup flour
¼ cup cornflour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2½ Tbsp vegetable oil

Preheat the oven to 170degC.

Lightly grease 23cm round cake tin. Line with greaseproof paper.

Peel the pears and chop into medium-sized pieces, squeeze over lemon juice and set aside.

Mix the eggs and sugar and beat until light and creamy, add the mascarpone and beat until smooth.

Add the oil and continue beating until combined.

Sieve together the dry ingredients and gently fold through the egg mixture to combine.

Fold in the pears and lemon juice, pour into the prepared tin and sprinkle with the 2 Tbsp of sugar.

Bake for approximately 40-50 minutes or until a toothpick comes out clean.

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