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?

Si, Senora.

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 I don't (I know, what kind of baker am I???), Michelle did the metric conversions for me too!

It takes a 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.

Here's how:

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.



Stephanie said…
All my favourite ingredients in one cake! Thanks for posting this recipe!
Bebe said…
I have a lovely little Braun scale, but I have never used it for baking. Cannot be bothered. Neither could my late Mother and Grandmother, who ran rings around me when it came to baking …

I did give in when I was in the UK an bought some metric measuring gear - dirt cheap plastic cup measure and measuring spoons, which as I recall (they’re at our other house) included UK imperial measure. That way I could use cookbooks from all over without needing to do tedious conversions…

I love cherries, so this cake sounds wonderful to me...
Bebe said…
PS. My Mother made wonderful things with cherries and never failed to include a bit of almond extract, as you have added here. Just a bit. It can overpower and ruin the recipe.
Stacey Snacks said…
Agreed about the almond extract....almonds and cherries are lovely together, but a little goes a long way.

I love cherry desserts...and Washington cherries are in now, my favorite!

Anonymous said…
What a nice surprise to rwad this post today!
I am so glad you enjoyed this recipe..I just had a
Feelimg you would.
I am free to translate anytime my friend oxo

Stacey -- That cake is beautiful, especially on the inside.
xo, Rosemary
Ciao Chow Linda said…
I'm ready to bake that gorgeous cake, whether it's in English or Italian. I do have a scale and it has been invaluable for so many reasons. Thanks also for introducing us to Valentina Boccia and her instagram page.