This Strawberry and Mascarpone Plumcake offers a delightful combination of creamy mascarpone and fresh, juicy strawberries, baked into a soft and tender cake. The mascarpone cheese adds a luxurious richness that pairs beautifully with the natural sweetness and slight tartness of the strawberries, creating a perfectly balanced and indulgent treat.
Why You’ll Love This:
The plumcake is incredibly moist, thanks to the mascarpone, and the strawberries provide a fresh and fruity contrast that makes each bite exciting. It’s a simple yet elegant dessert that’s not overly sweet, making it perfect for those who appreciate a more subtle dessert. Additionally, the combination of flavors and textures makes this cake a versatile choice for any occasion.
Perfect Occasion:
This plumcake is ideal for spring and summer gatherings, such as brunches, picnics, or family dinners. It’s also a wonderful choice for celebrating Mother’s Day, Easter, or simply to enjoy as a delightful treat on a warm afternoon. The cake’s charming appearance and delightful flavors make it suitable for both casual and special events.
Decoration Tips:
For a beautiful presentation, you can dust the cooled cake with powdered sugar or drizzle it with a simple strawberry glaze. Garnish with fresh strawberry slices or whole berries on top for a burst of color. Serving it on a decorative cake stand can further enhance its appeal.
Ingredients:
- 250 g mascarpone cheese
- 150 g sugar
- 3 eggs
- 100 ml vegetable oil
- 200 g all-purpose flour
- 1 packet of baking powder
- 200 g strawberries, diced (optional increase to 500 g for more fruitiness)
Instructions:
- Prepare the Strawberries:
- Preheat your oven to 180°C (356°F).
- Wash and thoroughly dry the strawberries, then dice them and set aside.
- Make the Batter:
- In a mixing bowl, cream together the mascarpone and sugar with an electric mixer until smooth.
- Add the eggs one at a time, followed by the oil, mixing well after each addition.
- Sift in the flour and baking powder, and mix until just combined.
- Gently fold in the diced strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Bake the Plumcake:
- Pour the batter into a greased plumcake mold.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the plumcake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Serve sliced, enjoying the rich, fruity flavors.
Enjoy this wonderfully soft and flavorful strawberry and mascarpone plumcake, perfect for any dessert table!
