Italian Almond Cake with Preserved Lemon Cream

Italian Almond Cake with Preserved Lemon Cream

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.

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