Mascarpone, raspberry and peach loaf

Recipe by Silvia Colloca

@silviacollocaofficial

Italian born food writer, TV producer and host, Silvia Colloca’s loaf cake is easy and summery, bursting with raspberries and peaches. The crumb is tender too, due to the addition of velvety mascarpone. Silvia used the fan-forced oven function for perfect results – a delicious moist cake with golden crust – and no need to rotate the pan to ensure even cooking. Serve the cake warm or at room temperature for morning or afternoon tea to the ones you love.

4 eggs

220g caster sugar

1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla bean paste

125ml olive oil

125g mascarpone

1 lemon zest and juice

250g self-raising flour, sifted

1½ cups raspberries (fresh or frozen)

2 yellow peaches, thinly sliced

Set oven to fan-forced function and pre-heat to 180⁰C. Line a regular loaf tin with baking paper.

Combine eggs and sugar in a large bowl and whisk until fluffy. Add vanilla, oil, mascarpone, lemon zest and juice, flour and 2/3 of the raspberries and mix well.  Pour mixture into prepared tin, top with remaining raspberries and peach slides and bake for 35 minutes until golden and cooked when tested with a skewer.  Cook on a wire rack and served sliced.