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Before you jump to Mascarpone and strawberry cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons why this is so. Poor diet is a leading factor in illnesses such as heart disease and hypertension which can place a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most people typically believe that healthy diets demand a great deal of work and will significantly alter how they live and eat. In reality, however, merely making a few modest changes can positively impact everyday eating habits.
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Obviously, it’s not at all difficult to begin incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to mascarpone and strawberry cake recipe. You can cook mascarpone and strawberry cake using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mascarpone and strawberry cake:
- Use 450 g strawberries
- You need 250 g mascarpone (or clotted cream)
- Take 175 g caster sugar
- Get 175 g self rising flower
- Use 175 g ground almonds
- Use 2 eggs
- You need 1 tsp cinnamon
- You need few drops of vanilla essence
- Provide icing sugar
Instructions to make Mascarpone and strawberry cake:
- Separate the egg yolks and mix them with the sugar using a wooden spoon until pale yellow.
- Add the mascarpone and mix until smooth; then add the vanilla, egg whites, cinnamon, almonds and finally the flour. Mix until a sticky dough has formed.
- Preheat the oven to 180 C (160 if using a fan oven). This cake needs to cook for a long time, so make sure that it's on a quite low shelf so that the top doesn't burn.
- Clean the strawberries and quarter them.
- You should use a small (23 cm) but deep cake tin with a removable bottom. Line it with greaseproof paper, then spread ~40% of the mixture on the bottom. Make sure that there are no gaps, otherwise the strawberries will leak through. Add the strawberries, keeping one inch or so away from the side of the tin.
- Add the rest of the mixture around the sides and on top. There's always a strawberry or two poking out, but that's what the icing sugar is for.
- The cake should bake for about an hour. After 30-40 mins, I find that the top is already golden no matter what I do - so I usually cover it with tin foil and lower the heat. Use a toothpick: the fruit will obviously be moist but the flour mixture shouldn't. Once cooked, leave it to cool for a few minutes (not too long: it's great warm) and dust with icing sugar.
- Done! This particular one is a bit underbaked…and comes with Greek yogurt.
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