Ingredients

The following ingredients have 10 Servings
  • 4 eggs
  • 2/3 cup coconut sugar (or sucanat)
  • 1/8 teaspoon salt
  • 1 1/8 cups mascarpone
  • 2 1/4 cups white whole-wheat flour (sifted)
  • 1 tablespoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 3/4 pounds apricots (or nectarines, fresh, divided (half finely diced, half thinly sliced for garnish))
  • 3 tablespoons all-fruit apricot spread (or other fruit-sweetened apricot jam (Polaner is a good brand))
  • 1 tablespoon ground cinnamon
  • 8 mint leaves (fresh (optional for garnishing))

Instruction

  • Preheat the oven to 375 degrees F.
  • In a bowl, beat the eggs with sugar and salt until the mixture becomes light-colored and fluffy.
  • Put the mascarpone in another bowl and stir it to soften. Add about a couple of tablespoons of the egg & sugar mixture to make it less dense. Then mix all the remaining egg & sugar mixture in the bowl. Mix gently.
  • Add the sifted flour, baking powder & vanilla extract to the mascarpone. Mix gently to combine.
  • Add the diced apricots (or nectarine). Mix gently.
  • Transfer the mixture to an 11-inch cake pan that had been greased with coconut oil or cooking spray and sprinkled with flour.
  • Bake in the preheated oven for about 1 hour. If the cake's surface becomes too dark in the middle of cooking, cover it with an aluminum foil and continue cooking.
  • Check if the cake is cooked by inserting a toothpick at the center of the cake. If it comes out clean, then it's already cooked. If not, leave the cake for a few more minutes in the oven.
  • Let it cool. When it has cooled, take it out from the pan.
  • Arrange the sliced apricots on top.
  • Over low heat, in a small saucepan, warm up the apricot jam for about 2 minutes.
  • Brush the jam on the sliced apricots carefully.
  • When you have covered all the apricots, sprinkle with cinnamon on top. Decorate with some mint leaves.