Ingredients

• 250g all-purpose flour
• 150g granulated sugar
• 15g baking powder (about 1 tablespoon)
• ¾ tsp table salt
• ½ tsp ground ginger
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 250g mascarpone cheese, at room temperature
• 450g fresh ripe peaches (peeled and cut into cubes; save a few slices for topping)
• Sprinkling sugar (optional, for topping)

Instructions

1. Bring the eggs and mascarpone to room temperature before starting.
2. Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper if desired.
3. In a large bowl, beat the eggs and sugar together on high speed until pale and slightly thickened.
4. Add the mascarpone and vanilla extract, and continue beating for 2–3 minutes, until the mixture is light and airy.
5. In a separate bowl, whisk together the flour, baking powder, salt, and ground ginger.
6. Add the dry ingredients to the mascarpone mixture and mix on low speed (or by hand) just until combined.
7. Gently fold in the cubed peaches, reserving the slices for topping.
8. Pour the batter into the prepared pan, arrange the peach slices on top, and sprinkle with sugar if using.
9. Bake for 50–55 minutes, or until a tester inserted in the center comes out clean and the top is golden.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.