Indulge in the delightful symphony of flavors with this Almond Lemon Cake adorned with a luscious Lemon Mascarpone Frosting. This culinary masterpiece tantalizes the taste buds with its moist and fluffy almond cake layers, delicately infused with the vibrant zest of lemons. Each bite is a harmonious blend of sweet and tangy, perfectly complemented by the rich and creamy mascarpone frosting, swirled with more lemon zest for an extra burst of citrusy goodness. The article presents a step-by-step guide to crafting this delectable cake, along with variations for those seeking a gluten-free or dairy-free option. It also includes a recipe for a luscious Lemon Curd, an ideal filling or topping for this delightful dessert.
Here are our top 2 tried and tested recipes!
ALMOND LEMON CAKE WITH LEMON MASCARPONE FROSTING
Make and share this Almond Lemon Cake With Lemon Mascarpone Frosting recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 1h
Yield 1 9-inch cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Preheat oven to 400°F Butter a 9-inch round pan, line it with a circle of buttered parchment paper and then flour the pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined.
- Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator.
- Frosting:.
- Beat cheese and cream together until smooth and creamy and slight peaks begin to form.
- Sift in the powdered sugar and zest and beat until smooth.
- Mix in the vanilla extract and spread on cooled cake.
- Hazelnut-Berry Version:
- Replace almond meal with hazelnut meal (hazelnuts ground into a fine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries tossed with flour before baking.
ORANGE & ALMOND CAKE WITH CITRUS MASCARPONE
An unbelievably moist and yummy dessert
Provided by Good Food team
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 11
Steps:
- Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
- Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
- Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
- Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
- Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
- Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.
- Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm - don't panic that it still feels fragile.
- Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
- Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.
Nutrition Facts : Calories 839 calories, Fat 51 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.84 milligram of sodium
Tips:
- For a finer crumb, use cake flour instead of all-purpose flour.
- To prevent the cake from browning too quickly, cover it with foil after 30 minutes of baking.
- Make sure the mascarpone frosting is well chilled before frosting the cake, or it will be too soft to spread.
- If you don't have a lemon zester, you can use a fine grater to remove the zest from the lemons.
- To make sure the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done.
Conclusion:
This almond-lemon cake with lemon mascarpone frosting is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate almond and lemon flavor. The frosting is light and fluffy, with a tangy lemon flavor. This cake is sure to be a hit with everyone who tries it.
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