Pear & raspberry cakes with lemon mascarpone

Recipe: Pear & raspberry cakes with lemon mascarpone


  • 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 tsp 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 tbs finely grated lemon rind
  • Icing sugar, to dust


  1. Preheat oven to 170°C. Brush six 100ml-capacity oval friand pans with spread to grease.
  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.
  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.
  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.
  5. Meanwhile, combine the mascarpone, cream, icing sugar and lemon rind in small bowl until smooth.
  6. Dust cakes with icing sugar. Serve with mascarpone mixture.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)