Description

This Cherry Nut Cake with Mascarpone Whipped Cream is a delightful dessert that combines the sweet-tart flavor of cherries with the richness of mascarpone cream. Perfect for any occasion, this cake is sure to impress your guests.

Ingredients

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For the Cake:

1 Cup Farro Flour
1 Cup All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1 1/2 Cups Fresh or Frozen Pitted Cherries, Coarsely Chopped
1/2 Cup Olive Oil
2 Large Eggs
1/3 Cup Honey
1 Cup Plain Greek Yogurt
1 Teaspoon Amaretto, Almond, or Vanilla Extract
1/2 Cup Rolled Oats
1/4 Cup Farro Flour
1/2 Cup Chopped Hazelnuts or Almonds

For the Topping:

4 Tablespoons Coconut Palm Sugar (Or Brown Sugar)
1/2 Teaspoon Ground Cinnamon
3 Tablespoons Butter

For the Mascarpone Whipped Cream:

1/2 Cup Mascarpone Cheese
1/2 Cup Heavy Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract

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Instructions

Preheat the oven: Preheat oven to 350 degrees F and grease an 8 or 9-inch springform pan.
Prepare the cake batter: Combine flours, baking powder, baking soda, salt, cinnamon, ginger, and cherries in a bowl. In another bowl, mix oil, eggs, honey, yogurt, and extract. Fold wet ingredients into dry and pour batter into pan.
Add topping: Mix topping ingredients until crumbly, then sprinkle over the batter.
Bake: Bake for about 35 minutes until a tester comes out clean. Cool before serving.
Make the mascarpone whipped cream: Beat mascarpone, cream, sugar, and vanilla until thickened. Serve with cake slices.

Notes

You can use either amaretto, almond, or vanilla extract for added flavor.
Feel free to use fresh or frozen cherries for this recipe.
Adjust the sweetness of the whipped cream to your liking by adding more or less powdered sugar.

Nutrition

Serving Size: 1 slice
Calories: Approx. 320 kcal
Sugar: Approx. 18g
Sodium: Approx. 280mg
Fat: Approx. 20g
Saturated Fat: Approx. 9g
Unsaturated Fat: Approx. 10g
Trans Fat: 0g
Carbohydrates: Approx. 30g
Fiber: Approx. 3g
Protein: Approx. 6g
Cholesterol: Approx. 65mg