Mascarpone, apple & cinnamon cake

Allow 20 minutes
50-55 Minutes

  • 3 eggs
  • 120 g rapadura sugar
  • 250 g mascarpone
  • Finely grated zest and juice of 2 lemons
  • 1 teaspoon vanilla paste or extract or the seeds of 1 vanilla bean
  • 200 gr 00 or plain flour, sifted
  • 1 tablespoon of ground cinnamon
  • 16 gr of baking powder
  • 4 apples, 2 cubes and 2 thinly sliced into wedges
  • Small pinch of salt
  • Zest and juice of 1/12 lemo
  • A few tablespoons of apricot jam to glaze the cake

Preheat your oven to 180°C (160°C fan-forced). Grease and flour (or line with baking paper) a 20 cm springform tin.

Cut two apples into thin wedges and chop the rest (I keep the skin, o for extra nutrition). Place them in a bowl of cold water mixed with the juice of 1 lemon

Beat the eggs and sugar until pale and fluffy.

Add the mascarpone and mix until soft and creamy, then lemon zest and juice of 1 lemon and vanilla. Whisk to combine until smooth. Add the flour, baking powder and cinnamon and gently incorporate. And the shredded apples and mix well.

In a clean, dry bowl, beat the egg whites and a pinch of salt until soft peaks form.

Pour the batter into the tin and arrange the apple wedges over the top in a circle. Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and brush the top with apricot jam. Cool in the tin for 20 minutes, then gently release let the cake cool completely on a wire rack.

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