Almond Cake with Whipped Mascarpone

I love almond flavoring. Almond poppyseed muffins, almond croissants, you name it and I’m probably a fan of it. I actually add a little almond extract to just about all my baked goods to take them to the next level. A little goes a long way, but in the case of this almond cake we are really maximizing the almond flavor with both almond extract and almond flour. With a whipped mascarpone frosting, this cake is the perfect cake for any occasion especially because it’s gluten-free. This recipe uses relatively few ingredients and gets it’s rise and light texture from whipping eggs until they are frothy and fluffy! Because of those whipped eggs, this recipe doesn’t use any baking powder or baking soda as a leavener. The eggs do all the work! While many recipes that call for all-purpose flour can use a 1-for-1 gluten free substitute to make the recipe gluten free, I find that sometimes using a recipe that was created from the start to be gluten free will give you a better texture. I wanted to create a cake recipe that can be used for any occasion and can be enjoyed by everyone! This almond cake delivers on every level and is one of my new favorite desserts.

Ingredients for Gluten Free Almond Cake

• Almond flour: almond flour not only adds to the almond flavor of the cake, but it keeps the cake gluten free and gives the perfect texture.
• Cornstarch: adding a little cornstarch to this recipe softens the proteins of the almond flour to give a softer and more tender cake.
• Salt: contrary to what you might think, salt actually brings out the sweetness of the cake.
• Granulated sugar: a must for your sweet cake!
• Eggs: we need six eggs in this recipe and they need to be at room temperature before you begin! Six eggs may seem like a lot but these whipped eggs give the cake the perfect texture.
• Butter: many cakes call for softened butter, but in this recipe we are using melted butter and carefully folding it in at the end to make sure the eggs don’t lose their texture.
• Vanilla and almond extracts: both extracts work together to bring the perfect combination of flavors for this cake.
• Mascarpone cheese: I love the tang of this in the frosting, but you can also use cream cheese if that’s more readily available. Make sure it’s at room temperature in addition to the eggs before making the recipe.
• Powdered sugar: for the frosting!
• Milk, cream, or half-and-half: You’ll need a little extra liquid to thin the frosting, but we don’t need to be fussy about it for this recipe! Whatever you have on hand will work just fine. Only add a little bit at a time, no more than a tablespoon, when thinning to make sure you don’t thin it too much.

How to Make Gluten Free Almond Cake

• In a small saucepan, melt the butter and set aside to cool.
• Preheat the oven and spray a 9-inch springform pan with nonstick cooking spray. Line the bottom with parchment paper and set aside.
• In a medium bowl, whisk together the almond flour, cornstarch, and salt.
• Using a stand mixer or a large bowl and a hand mixer, beat the eggs until light in color and very frothy. This will take several minutes, you want the whipped eggs to be falling off the mixer in ribbons and holding shape for a few seconds before blending into the rest of the batter. Once you’ve reached this, add in the sugar and mix another two minutes.
• Fold in the dry ingredients with a spatula.
• Next, fold in the melted butter, vanilla extract, and almond extract. It can tend to sink to the bottom, so be sure to get your spatula to the bottom to ensure the liquid is evenly incorporated.
• Bake for 40-45 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
• Allow to cool completely in the pan before using a knife to loosen the edges of the pan and removing the edges.
• In a large bowl with a hand mixer or using a stand mixer, beat together your mascarpone cheese and powdered sugar until fluffy. Add your milk, cream, or half-and-half one tablespoon at a time to reach the desired consistency (you will probably only need 1-2 tablespoons!).
• Spread the frosting over your cake and try not to eat it all at once!

This almond cake is truly perfection, and I have made it three times in two months. Sometimes you just need a perfect snacking cake and a slice of this in the afternoon with a good book and a mug of tea is my version of heaven.