Apple and mascarpone torta

This is one of the dishes that fired up my love of baking sweet things.  I will still loudly proclaim that I have a savoury tooth not a sweet tooth, but I’ll admit it – baking can be fun.

Ingredients

70 gm  softened butter
110 gm  (½ cup) raw caster sugar
Finely  grated rind of 1 lemon
1  egg
90 gm  self-raising flour
50 gm  (1/3 cup) plain flour
175 ml  milk
150 gm  mascarpone

Mascarpone filling
350 gm  mascarpone
40 gm  raw caster sugar
½  egg, lightly beaten
Finely  grated rind of 1 lemon

Apple topping
1 medium apple, thinly sliced widthways, I like Jazz apples
Juice  of ½ lemon
For brushing:  melted butter
For scattering:  demerara sugar
For dusting:  icing sugar

Method

Preheat oven to 170C.  Beat butter, caster sugar and lemon rind in your brand spanking new KitchenAid until pale and fluffy (this will take about 2-3 minutes), scrape down sides of bowl and beat in egg. Sift in flours, fold to combine, stir in milk and mascarpone, spoon into a 23cm-diameter springform tin, buttered and dusted with flour, smooth top.

For mascarpone filling, whisk ingredients in your shiny KitchenAid until smooth, then spoon over cake batter and smooth top.  Now I thought that putting the mascarpone directly on the uncooked batter was weird and had no idea how it was going to turn out, but I decided to trust the recipe and followed the instructions to the letter.

For apple topping, toss apple slices in lemon juice and arrange, overlapping slightly, on top of mascarpone mix. Brush with melted butter, scatter with demerara sugar, bake until golden and risen (50 minutes-1 hour). Cool in tin for 20 minutes, then run a sharp knife around sides of tin to loosen cake, remove sides of tin, cool cake to room temperature and dust with icing sugar.
Torta will keep stored in an airtight container for 2 days unless you have my family over then there will be nothing but a few crumbs left to keep.

Here’s where I make my confession.  The torta?  It turned out spectacularly.  Seriously.  I had no dramas, no mishaps, no anxious moments and it tasted…

Well, it tasted sublime.  The mascarpone was so silky and gave such a wondrous mouthfeel that I actually finished a whole piece.  The Beloved was most disappointed.  He had already scoffed his and was hoping to score the rest of mine!  So where’s the problem?  Well, in my eagerness to show off the masterpiece that I had just baked to my family (parents, aunt, brothers, sisters-in-law, nephews and niece) who had come over for afternoon tea I committed the food blogger’s cardinal sin and sort of forgot to take a photo.  So all I can do is point to the one from Gourmet Traveller (below) and beg you to believe it looked the same.  Which it did, nearly.  I had so much fun doing this I might have to reconsider the whole sweet thing.

 

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