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Recipe details

Yellow Melon, Tomato and Plum Tea Cake with Mascarpone

EN RU

A small fruit tea cake with yellow melon, tomato and plum folded into the batter and finished with mascarpone. As written, the batter proportions are not reliable for the claimed moist, sliceable crumb.

≈ 271 kcal/100 g · ≈ 729 kcal/serving

45 minEasyFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

all-purpose flour80 g
granulated sugar20 g
neutral oil20 ml
beaten egg20 g
yellow melon, finely diced50 g
ripe tomato, seeded and finely diced40 g
ripe plum, pitted and finely diced30 g
mascarpone30 g
baking powder10 g

Cookware and utensils

12 cm round cake pan
parchment paper
mixing bowl
fine grater
wire rack
oven

Directions

01
Heat the oven to 180°C/350°F and line the 12 cm pan with parchment.
Products
No products at this step
Action
prepare
Time
5 min
Temperature
180°C/350°F oven
02
Whisk the egg, sugar, and oil until smooth.
Products
beaten egg — 20 g; granulated sugar — 20 g; neutral oil — 20 ml
Action
whisk
Time
3 min
Temperature
room temperature
03
Stir the flour and baking powder into the liquid mixture.
Products
all-purpose flour — 80 g; baking powder — 10 g
Action
stir
Time
2 min
Temperature
room temperature
04
Fold the yellow melon, tomato, and plum into the batter.
Products
yellow melon, finely diced — 50 g; ripe tomato, seeded and finely diced — 40 g; ripe plum, pitted and finely diced — 30 g
Action
fold
Time
2 min
Temperature
room temperature
05
Transfer the batter to the lined pan.
Products
all-purpose flour — 80 g; granulated sugar — 20 g; neutral oil — 20 ml; beaten egg — 20 g; yellow melon, finely diced — 50 g; ripe tomato, seeded and finely diced — 40 g; ripe plum, pitted and finely diced — 30 g; baking powder — 10 g
Action
transfer
Time
2 min
Temperature
room temperature
06
Bake the cake until set in the center.
Products
all-purpose flour — 80 g; granulated sugar — 20 g; neutral oil — 20 ml; beaten egg — 20 g; yellow melon, finely diced — 50 g; ripe tomato, seeded and finely diced — 40 g; ripe plum, pitted and finely diced — 30 g; baking powder — 10 g
Action
bake
Time
20 min
Temperature
180°C/350°F oven; center at least 71°C/160°F
07
Cool the cake on a rack for 8 minutes.
Products
No products at this step
Action
cool
Time
8 min
Temperature
room temperature
08
Spread the mascarpone over the cooled cake.
Products
mascarpone — 30 g
Action
spread
Time
3 min
Temperature
cool

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