Almond, lemon and mascarpone cake
It was seeing a spongy cake whose ingredients advertised almond flour and lemon, and thinking that it had to be delicious -With what we like at home, the Santiago cake, that cake pointed out that it would undoubtedly remind me of her, but with a more biscuit dough. That's how it has been, and it has triumphed among our friends!
To the almond flour and lemon, the spreadable cheese is added as a notable piece (I used Mascarpone), and the result is a moist cake with a mixture of lemon and almond that is juiciest and freshest. Let it rest for at least two hours, yes, to settle the flavor of the lemon (or even overnight, you will see how the cake, giving it time, takes on more body and settles flavors).
In this case, I thank Joaquina for the recipe, who shared it very recently in our Facebook group "Cooking with Claudia&Julia ". If you are not in the group yet, I can only encourage you to join, because recipes, tips, doubts are shared, and there is a camaraderie and love for which I can only feel gratitude.
Thank you Joaquina for the recipe and to everyone for making the group such a charming space!
Le Creuset Heritage ceramic mold
Ingredients
- 4 eggs
- 200g of sugar
- 250g Mascarpone cheese (or other creamy spreadable cheese)
- 100 g of pastry flour
- 180 g almond flour
- 125 g of sunflower oil
- 1 envelope of chemical yeast (15 g)
- The juice and zest of a lemon (if it gives a lot of juice, limit it to half a lemon)
- (Optional) Ground almonds and sliced almonds to decorate
Preparation
- Sift the flour with the yeast and then mix with the almond flour.
- Preheat the oven to 180ºC, heat up and down.
- In the KitchenAid mixer , add the 4 eggs and start beating with the balloon accessory (or with some manual rods if you don't have a robot).
- Add the sugar, and beat on high speed until doubled in volume.
- Without stopping, add the mascarpone cheese and beat until fully integrated. Then add the oil and lemon juice.
- Add the flour (the mixture of flours with the yeast) little by little and finally the lemon zest. Mix to finish integrating and for the machine. You will have obtained a very moist mixture and a grainy point if you had a coarsely ground almond flour.
- Prepare the ceramic mold, greasing it with release spray or butter.
- Pour the dough that you have prepared into the ceramic mold and move it a little to level it.
- Decorate to your liking (optional, if you want you can bake it as is). I have spread almond flour all over the surface and decorated with ground almonds all around the perimeter.
- Place in the oven at 180 ºC for 1 hour, in the rather lower part, to give it time to rise without cooking at the bottom (you can cover it loosely with aluminum foil to ensure that it does not cook at the top too soon , and remove it after about 35 minutes).
- When done, remove from the oven and let cool to room temperature. Let it rest for a couple of hours before enjoying it, so that the almond and lemon flavor settles.
