Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Fig and mascarpone cake
Serves 8-10 Cakes, Bread and Pastries
Ingredients
- 250g mascarpone
- 180g caster sugar
- 3 large eggs
- 250g self-raising flour
- 1tsp baking powder
- 8 fresh figs, stems removed and quartered
- 1tbsp icing sugar
- butter, for greasing
Method
Heat the oven to 180C/350F/Gas 4. Grease the cake tin with butter and line the base and sides with baking paper cut to size.
Beat the mascarpone, sugar and eggs together until you have a smooth cream. Sift in the flour, baking powder, add a pinch of salt and stir until well combined. Gently stir in the figs, then spoon the batter into the prepared tin.
Bake for 40-45 minutes until the cake is lightly golden and a knife or skewer inserted into the middle comes out clean. The top of the cake should spring back nicely when you press it with your finger. Cool the cake in the tin for 10-15 minutes, then turn out onto a wire rack to cool completely. Dust lightly with the icing sugar and serve.
Advertisement