Strawberry Mascarpone Cake: A Cake Fit for a Queen
Surprise mom this mother’s day with this regal, yet easy and light cake. This is a chiffon cake that is built on eggs instead of butter.
Every summer as the plum tree on my street becomes laden with ripening fruit, it looks like it is about to topple over. The owner is clever in using large sticks and boards to prop up the heavy limbs that would no doubt break off without some intervention. The plum tree needs a bit of trimming here and there, a little bit of pruning love but, alas, it is not my tree. Although the tree isn’t mine, I have been enjoying the fruit of this tree for 10 years, and this year has a wonderful crop. I picked a small boxful this weekend—many from the ground and a few from the tree. It is never good to be greedy with another’s fruit. This cake is a dense, moist cake and is best eaten the day it is made.
Ingredients
- 4 ripe but firm plums, cut in half & cored
- 1 stick unsalted butter
- 3 eggs
- 3/4 cup turbinado sugar
- 1/2 cup almond flour
- 1/4 cup all-purpose flour
- 2 teaspoons almond extract
- 1/2 cup almonds, slivered or sliced
- powdered sugar for garnish
Preparation
1. Preheat oven to 325F.
2. In a 9” deep dish pie pan or cake pan, melt the stick of butter.
3. Whisk together eggs, sugar, flours, and extract until just blended. Do not over-whisk. Scrape batter into pie pan with the melted butter. Do not stir.
4. Arrange the plum halves, with the cut side down, on top of the batter and scatter the almonds on top.
5. Bake for 40 minutes, or until the cake is a light golden brown (the center of the cake may still be a bit jiggly).
6. Cool on a wire rack and serve dusted with powdered sugar.
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