This traditional Italian dessert gets a bright lift with the addition of a preserved lemon cream. Perfectly sweet, creamy, and moist. Enjoy as an afternoon delight or the finale to a beautiful meal.
- 7 oz. almond paste
- 2/3 cup sugar
- 1/2 cup ground almond meal
- 1 cup unsalted butter, room temperature 1 1⁄2 tsp. vanilla
- 6 eggs
- 3⁄4 cup all purpose flour
- 2 teaspoons baking powder
- 1⁄4 tsp. salt
- 1 cup whipping cream
- 1/4 cup mascarpone
- 3 oz. Preserved Lemon Cream
- mixed berries, optional
Preheat oven to 325 degrees
In a food processor, blend the almond paste, sugar and almond meal until finely ground. Add the butter and vanilla . Process the ingredients until creamed. Add the eggs one at a time with the processing running until the batter is smooth. Mix the flour, baking powder, and salt. Add to the food processor and mix just until combined .
Pour the batter into buttered and floured 8 inch spring form pan.
Bake at 325 degrees for one hour or until toothpick is dry when inserted. Remove from the oven to cool on a rack.
To make the lemon cream, whip 1 cup whipping cream with 1⁄4 cup mascarpone until light and fluffy. Fold in 3 oz. of Preserved Lemon Cream. Chill until ready to serve.
Serve the Italian Almond Cake warm or at room temperature with a dusting of confectioners sugar and a dollop of freshly whipped lemon cream. Garnish with mixed berries.