Name: Apple and mascarpone torta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
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 small Granny Smith apple, thinly sliced widthways; Juice of ½ lemon; For brushing: melted butter; For scattering: demerara sugar; For dusting: icing sugar

Apple and mascarpone torta

Australian Gourmet Traveller Italian dessert recipe for apple and mascarpone torta.

Serves 10

Prep

20M

Cook

Total

1H 20M

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 small Granny Smith apple, thinly sliced widthways

Juice of ½ lemon

For brushing: melted butter

For scattering: demerara sugar

For dusting: icing sugar

Method

Main

1.Preheat oven to 170C. Beat butter, caster sugar and lemon rind in an electric mixer until pale and fluffy (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.

2.For mascarpone filling, whisk ingredients in a bowl until smooth, then spoon over cake batter and smooth top.

3.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.

Styling by Emma Knowles

Styling by Geraldine Muñoz