MAScarpone not MARscapone Cake ;)
I had never baked with mascarpone (an Italian cream cheese) before, but I had some leftover from a tiramisu.
I decided to make a simple cake, not a cheesecake, but a cake made with flour and lemon zest. Sort of like my ricotta cakes, but if I dare say, this one takes the cake.
It is so ridiculously simple to make, you will wonder where it's been all your life.
But if I may, just a small rant.
The word is MAS-carpone, not MAR-Scapone. So many professionals mispronounce this word. If I hear Bobby Flay say MAR-scapone one more time on television, I am going to scream!
The correct way to say it is exactly how it is spelled. Mas-car-pone.
"MAS-CAR-PONY" in Italian.
I know, I am not even Italian.
Glad I got that out of the way ;)
Here is the recipe for this wonderful cake.
1 cup or a bit more of mascarpone cheese (an Italian cream cheese)
1 cup sugar
1/2 cup vegetable oil (it won't hurt you)
1/2 tsp almond extract
zest of a lemon
1 1/2 cup flour
1 1/2 tsp baking powder
I actually used a handmixer for this one. I usually don't, but wanted it to be nice and fluffy.
Whip the eggs with the mascarpone, sugar, zest and extract. Add in the oil and keep mixing.
Lastly, add in the flour and baking powder and whip until you have a nice fluffy yellow batter.
Butter and flour a 9" cake pan (I use a Nordicware cake pan).
Smooth the batter into the prepared pan and bake in a 350F oven for 30 minutes.
Let cool in the pan 15 minutes then invert onto a cooling rack.
Dust with powdered sugar after cake has cooled.
Serve with berries or whipped cream or both!
Moist, light and delicious.
I'm in love.