Claire Saffitz's Prune Mascarpone Cake
This tangy-light Mascarpone Cake from Claire Saffitz is studded with sweet, flavorful prunes simmered in red wine.
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Cooking tools:
- Cake pan
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Parchment paper
- Aluminum foil
- Paring knife
- Plate
- Serving platter
- Toothpick
Ingredients
- 8 ounces pitted California prunes (about 20-25, depending on size)
- 1 ½ cups California Pinot Noir or lighter red wine
- ¼ cup sugar
- Pinch of kosher salt
- 2 cinnamon sticks (or ½ tsp ground cinnamon)
- Optional: 1 star anise pod
- Cooking spray or butter for the pan
- 1 cup all-purpose flour
- ¾ tsp baking powder
- ¾ tsp Diamond Crystal* kosher salt
- 1 large egg (at room temperature)
- 2 large egg yolks (at room temperature)
- 1 cup sugar
- 1 cup mascarpone (divided, at room temperature)
- 4 TBSP unsalted butter (melted and cooled)
- 2 tsp vanilla extract
- 2 tsp finely-grated lemon zest
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