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How to make Pear & raspberry cakes with lemon mascarpone

Yield = 6
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • Nuttelex dairy-free spread, to grease
  • 90g Nuttelex dairy-free spread
  • 110g (1/2 cup) caster sugar
  • 2 eggs
  • 100g almond meal
  • 60g (1/2 cup) gluten-free plain flour
  • 1/4 teaspoon gluten-free baking powder
  • 80ml (1/3 cup) bought pear puree
  • 75g frozen or fresh raspberries
  • 250g (1 cup) mascarpone
  • 125ml (1/2 cup) thickened cream
  • 45g (1/4 cup) icing sugar
  • 1 tablespoon finely grated lemon rind
  • Icing sugar, to dust

Method

  • Step 1 Preheat oven to 170°C. Brush six 100ml-capacity oval friand pans with spread to grease.
  • Step 2 Use an electric beater to beat the spread and sugar in a large bowl until pale. Add eggs, 1 at a time, beating well after each addition.
  • Step 3 Add the almond meal, flour, baking powder and pear puree to the egg mixture. Mix until well combined. Add two-thirds of the raspberries and stir until just combined.
  • Step 4 Divide the mixture among the prepared pans. Top with the remaining raspberries. Bake in oven for 45 minutes or until the cakes spring back when lightly touched. Set aside for 5 minutes to cool before turning onto a wire rack.
  • Step 5 Meanwhile, combine the mascarpone, cream, icing sugar and lemon rind in small bowl until smooth.
  • Step 6 Dust cakes with icing sugar. Serve with mascarpone mixture.