Cherry season is short but sweet, so before July was over I wanted to bake with the seasonal stone fruit. This cherry and mascarpone cake is rich and puddingy: the mascarpone makes for a tighter, sweeter crumb that balances the fruit’s sharpness. The cake is served with a cloud-like vanilla mascarpone cream that takes this cake to the next level. To make the cake, you will need:
120g caster sugar
120g self-raising flour
120g cherries (weight includes the stones)
60g cherry jam.
Preheat the oven to 160C. Cream the butter and sugar until light and fluffy. Add the mascarpone and beat again until smooth and fully incorporated. Add the eggs one at a time with a little flour. Destone and chop the cherries: cut half of them in two (for the topping) and the others into quarters to fold through the batter. Pour into a greased and lined 20 cm tin and smooth the surface. Warm the jam a little to loosen and swirl over the top of the cake. Add the rest of the (halved) cherries, pressing lightly into the surface.
Serve in slices with a whipped mascarpone cream. To top two portions: whip 50g of mascarpone until light and fluffy. Add a few drops of vanilla extract and a teaspoon of maple syrup to sweeten.
Recipe by me.