BEST EVER Cherry Mascarpone Tea Cake Recipe By Parth Bajaj 😍 #cake

Crack 3 room temperature eggs into a mixing bowl.

Add 1 cup caster sugar to the bowl.

Beat the mixture using an electric beater for about 5 minutes.

Add the zest of 1 whole lemon and a dash of vanilla extract to the mixture and beat again briefly.

Add 1 cup of room temperature mascarpone cheese and mix slowly until combined.

Sift in 1 1/2 cups all-purpose flour, 1/2 cup corn flour, and 2 teaspoons baking powder into the mixture.

Gently fold the dry ingredients into the wet ingredients to preserve air.

Add 1/2 cup melted butter to the batter and gently fold it together until combined.

Fold in 1 cup of pitted and halved cherries and 1/2 cup white chocolate chips, reserving some for garnish.

Transfer the batter to a greased and parchment-lined 10-inch cake tin.

Spread the batter evenly using an offset spatula and top with reserved white chocolate chips and cherries.

Bake in a preheated oven at 180°C for 40 to 45 minutes or until a skewer inserted comes out clean.

Let the cake cool completely before demolding.

Gently demold the cake using an offset spatula and place it on a plate.

Optionally dust with icing sugar before serving.

Cut a slice to reveal the fluffy texture and enjoy.

Equipment Needed

Spice Level:

Allergens