It was to see an incredibly fluffy cake whose ingredients listed almond flour and lemon, and think that it had to be delicious - since we love Tarta de Santiago at home, that cake promised to remind me of it without a doubt, but with a more cake-like texture. That’s how it was, and it was a hit with our friends!
Along with the almond flour and lemon, a notable addition is the spreadable cheese (I used Mascarpone), and the result is a moist cake with a juicy, fresh almond-and-lemon mix. Let it rest for at least two hours, though, so the lemon flavor can settle (or even overnight — you’ll see that, given time, the cake firms up and the flavors deepen).
I’m grateful for the recipe in this case to Joaquina, who shared it very recently in our Facebook group "Cocinar con Claudia&Julia". If you’re not in the group yet, I can only encourage you to join, because recipes and tips are shared, questions too, and there’s a camaraderie and love that I can only feel grateful for.
Thanks, Joaquina, for the recipe and to everyone for making the group such a charming space!
Le Creuset Heritage ceramic mold
Ingredients
- 4 eggs
- 200 g sugar
- 250 g Mascarpone cheese (or another spreadable cream cheese)
- 100 g cake flour
- 180 g almond flour
- 125 g sunflower oil
- 1 packet of baking powder (15 g)
- The juice and zest of one lemon (if it yields a lot of juice, limit to half a lemon)
- (Optional) Ground almond and sliced almonds for decoration
Preparation
- Sift the flour with the baking powder and then mix with the almond flour.
- Preheat the oven to 180 ºC, top and bottom heat.
- In the KitchenAid stand mixer, add the 4 eggs and start beating with the whisk attachment (or with hand whisks if you don’t have a mixer).
- Add the sugar, and beat on high speed until the volume doubles.
- Without stopping, add the mascarpone cheese and beat until fully incorporated. Next add the oil and the lemon juice.
- Add the flour (the mixture of flours with the baking powder) little by little and finally the lemon zest. Mix to finish incorporating and stop the machine. You will have obtained a very wet mixture and a slightly grainy texture if you used coarsely ground almond flour.
- Prepare the ceramic mold by greasing it with non-stick spray or butter.
- Pour the batter you prepared into the ceramic mold and move it a bit to level it.
- Decorate as you like (optional — you can bake it as is). I sprinkled almond flour over the entire surface and decorated with ground almond around the perimeter.
- Place in the oven at 180 °C for 1 hour, on the lower side, to give it time to rise without overcooking the top (you can loosely cover it with aluminum foil to ensure it doesn’t cook on top too quickly, and remove it after about 35 minutes).
- When it’s done, remove from the oven and let cool at room temperature. Let it rest a couple of hours before enjoying, so the almond and lemon flavors can settle.
Comments
Claudia&Julia said:
Hola Jose,
Nos alegra que te haya gustado el bizcocho. Respecto a la errata, gracias por avisarnos, ya lo hemos corregido :)
¡Saludos!
José said:
Ya he hecho este bizcocho, y está muy bueno, con ese toque suave de queso.
Pero al releer la receta, me doy cuenta de que donde pone en el horno “sin hacerse por la parte inferior”, entiendo que se quiere decir “la parte superior” …
10-Introduce en el horno a 180º C durante 1 hora, en la parte más bien inferior, para darle tiempo a que suba sin hacerse por la parte ""inferior"" (puedes taparlo con papel de aluminio de forma holgada para asegurar que no se hace de arriba demasiado pronto,…
Saludos
Claudia&Julia said:
Hola José,
Cuando no se indica, suele ser fruto seco crudo. En este caso, se trata de harina de almendra cruda.
¡Saludos!
José said:
BT, CyJ
Una duda.
para hacer la harina de almendra … ¿cruda o tostada?
Zenks.
Claudia&Julia said:
Hola María Jesús,
Lo sentimos, pero el grupo de Facebook se cerró hace algún tiempo.
¡Saludos!
Maria Jesus said:
No me deja unirme al grupo de Facebook