Apricot and mascarpone cakes

Ingredients

• 8 apricots
• 1 cup mascarpone
• 1/2 cup sugar
• 3 eggs
• 1.5 cups flour
• 1 tsp baking powder
• 1/4 cup milk

Materials

• 8 ramekins

Preparation

• In a first bowl, mix 1/4 cup mascarpone with 1 tbsp sugar.
  In a second bowl, mix remaining sugar with 1 cup mascarpone. Add the eggs and mix again.
• In the second bowl, add the flour and baking powder and mix well. Finally, add the milk to loosen the batter.
  
• Pour the batter into greased ramekins and preheat the oven to 350°F (180°C).
• Wash the apricots, cut them in half and remove the pits. Fill the hollow with the mascarpone and sugar mixture set aside, then close the apricots back up.
  
• Place a stuffed apricot into each ramekin on the batter, pressing down lightly.
• Bake for 25 minutes at 350°F (180°C).
  
• And there you have it—your apricot and mascarpone cakes are ready!

Observations

For a "muffins" version: you should use very small apricots to make this recipe in a muffin tin.

Questions

Photos of members who cooked this recipe