Pear Cake with Mascarpone

Soft and fresh, Pear Cake with Mascarpone is very easy to make. Good for breakfast or as a snack at any time of the day. It's my son's favorite cake!

Pear Cake with Mascarpone

Good to Know

Pear fruit has European origins and has been cultivated at least since 2000 BC.

Europeans introduced pears to the newly discovered world while traveling or settling in those lands. Today, China is the biggest producer of pears, followed by Italy and the USA.

Magnesium, potassium, vitamin C, carbohydrates, fiber, and proteins are some of the many components pears have that help our well-being.

Ingredients serves 6

1. Eggs, 2

2. Abate or Conference Pears, 3

3. Flour 00, 140 g

4. Granulated sugar, 110 g

5. Mascarpone, softened, 250 g

6. Unsalted butter, melted, 40 g

7. Baking powder, 1 tsp

8. Icing sugar to decorate

Let's jump to the method

1. Grease all sides of a 21cm Ø cake tin with unsalted butter.

2. Preheat the oven to 180°.

3. Peel the pears, remove the core, and cut them into small cubes, approximately 1.5 cm. Set aside.

4. Crack the eggs into a large bowl and add the sugar. Beat together either by hand or with an electric whisk until light and creamy. Then, add the softened mascarpone and gently fold the ingredients together with a wooden spoon until well mixed.

5. Add the pears to the mascarpone mixture.

6. In another large bowl, sift the flour and baking powder together. Add the melted butter and the mascarpone and pear mixture. Mix everything well.

7. Transfer to the greased cake tin and bake for 35-40 minutes.

8. Insert a cake tester into the middle of the cake: if it comes out clean, the cake is ready. If not, leave it in the oven a few minutes more, constantly checking with the cake tester until done.

9. Let it cool and then sprinkle the surface with icing sugar.

10. Serve and enjoy your Pear Cake with Mascarpone!

Pear Cake with Mascarpone