This is one dreamy dessert. Soft almond cake slices are served simply with fresh mango and sweetened whipped mascarpone cream.
While mangos are never in season in Michigan, I do love when the ones from Mexico begin popping up in stores. I’m particularly fond of the Ataulfo variety with it’s deep golden skin and a flesh much less fibrous than other varieties. Freshly cut sweet mango cubes and a dollop of mascarpone cream makes a dreamy dessert; add a slice of this light and spongy almond cake and it’s even better. 
Crumbled almond paste is woven into the batter for a deep almond flavor, and despite being made with whole grain spelt flour, this cake takes on an incredibly soft and light texture. It’s the same cake I used in my strawberry almond torte that I posted a few years ago. This mango version is a tad simpler yet still feels special and would make a sweet ending to any spring or Easter brunch menu.
Click here for the whipped mascarpone cream recipe.
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Almond Cake with Mango and Whipped Mascarpone Cream
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This dreamy almond cake is light and spongy, infused with almond paste, and served with fresh mango and sweetened whipped mascarpone cream.
Ingredients
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine grain sea salt
- 7 ounces almond paste, broken into pieces
- 3/4 cup evaporated cane juice sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole grain spelt flour
- Fresh mango, cubed
- Whipped mascarpone cream (see linked recipe)
Instructions
- Preheat the oven to 325°F (160°C). Butter a 9 x 3-inch round cake pan or springform pan. Use the pan to trace a 9-inch diameter circle out of parchment paper, cut it slightly smaller, and place it in the bottom of the pan.
- In a medium bowl, whisk together the cake flour, baking powder, and sea salt. Set aside.
- In a large mixing bowl, beat the almond paste and sugar together until the mixture resembles fine crumbs.
- Add the softened butter to the almond paste mixture and beat until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gently fold in the flour mixture, followed by the spelt flour, until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
- To serve, cut the cake into slices and top with fresh mango cubes and a dollop of whipped mascarpone cream.
Notes
Use Ataulfo mangoes for their sweet flavor and less fibrous texture. The cake can be stored in an airtight container at room temperature for up to 3 days. For a variation, try serving with different seasonal fruits. The whipped mascarpone cream recipe can be found in the linked post.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 80
Frequently Asked Questions
Can I substitute the spelt flour with all-purpose flour in the almond cake?
Yes, you can substitute all-purpose flour for spelt flour, but the texture may be slightly different. Spelt flour gives the cake a unique lightness and nutty flavor.
What should I look for when selecting mangoes for this recipe?
Look for Ataulfo mangoes with a deep golden skin and slight give when gently squeezed, indicating ripeness. This variety is less fibrous and sweeter, perfect for pairing with the almond cake.
How can I achieve the perfect whipped mascarpone cream consistency?
Make sure your mascarpone is at room temperature before whipping, and whip it until soft peaks form. Avoid over-whipping, as it can turn grainy.
Delicious. I’m making this cake again today. Thank you.