Description
A simple, unfrosted almond cake layered with rich mascarpone cream and topped with fresh strawberries, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 1 cup spelt flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine grain sea salt
- 7 ounces almond paste
- 3/4 cup evaporated cane juice sugar
- 1 cup unsalted butter, softened (2 sticks)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mascarpone cheese
- 2 tablespoons honey
- 1 teaspoon lemon zest
- 1 pound fresh strawberries, hulled and sliced
Instructions
- Preheat the oven to 325°F. Butter two 9-inch cake pans. Trace two 9-inch diameter circles out of parchment paper, cut them slightly smaller than outlined, and place them in the bottom of the pans.
- In a medium bowl, whisk together the spelt flour, baking powder, and sea salt. Set aside.
- In a large mixing bowl, beat the almond paste and sugar together until well combined. Add the softened butter and continue to beat until light and fluffy. Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- In a medium bowl, whisk together the mascarpone cheese, honey, and lemon zest until smooth.
- To assemble, place one cake layer on a serving platter. Spread half of the mascarpone cream over the top. Arrange half of the sliced strawberries over the cream.
- Place the second cake layer on top and spread the remaining mascarpone cream over it. Top with the remaining strawberries.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Notes
For best results, use fresh, ripe strawberries. The cake can be stored in the refrigerator for up to 3 days. If almond paste is unavailable, you can substitute with marzipan, but reduce the sugar slightly. Allow the cake to chill before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 150
- Fat: 30
- Carbohydrates: 42
- Fiber: 3
- Protein: 7
- Cholesterol: 110