Torta di Ciliegie e Mascarpone (Cherry Mascarpone Cake!)
It's cherry season! Hooray!
I received a d.m. ("direct message", for all you non-instagrammers) saying "Stacey, you need to make this cake, it's so YOU".
Ok, I will obey, but the recipe is in Italian, from an Italian instagrammer named Valentina Boccia. Will you translate it for me?
My friend was kind enough to translate the recipe from Italian to English for me......
The Italian recipe uses 1 Italian packet of baking powder (equals 2 tsp American baking powder).
I don't have a baking scale....no I don't (I know, what kind of baker am I???), Michelle did the metric conversions for me too!
It takes a village....to bake a cake.
This is one delicious cake.
I recommend baking it the day before serving. For some reason, it was much moister on day 2.
Torta di Ciliege e Mascarpone (adapted from Valentina Boccia):
2 cups "00" Italian flour (available on amazon or in most Italian grocery stores)
2 tsp baking powder
1 cup sugar
3 large eggs
250 grams mascarpone (I used 1 small container)
4 tbsp butter, melted
1 tsp vanilla
1 1/2 cups of pitted cherries
*my additions were 1 tsp cinnamon and 1/4 tsp almond extract
350F preheated oven.
Grease and line a 9" springform pan with baking paper.
It's pretty straight forward. Cream the butter and mascarpone cheese with the sugar and eggs together with the extracts.
Add in the flour last, and slowly fold in the cherries.
The original recipe says 40-45 minutes, but my cake was still jiggly in the middle, so I baked it longer. My cake took 55 minutes, but check after 45.
Let fully cool in the pan and unmold.
Dust with powdered sugar.
Best made the day before serving.
Grazie mille to my reader/friend Michelle for translating.