This almond cake is gluten-free and full of almond flavor for a cake that's perfect for any occasion.
Ingredients
2¾ cups almond flour
2 tbsp. cornstarch
½ tsp. salt
1¼ cup granulated sugar
6 eggs, at room temperature
8 tbsp. butter, melted and cooled
1 tbsp. vanilla extract
1 tsp. almond extract
8 oz. mascarpone cheese, at room temperature
2 cups powdered sugar
1-2 tbsp. milk, cream, or half and half
Instructions
Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray and line the bottom with a circle of parchment paper. You don't want any to come up the sides, you just need it on the bottom to ensure it doesn't stick.
In a medium bowl, whisk together the almond flour, cornstarch, and salt.
Place the eggs in the bowl of a stand mixer (you can also use a large bowl and a hand mixer) and whip for 5-7 minutes until very frothy and light in color. Add the sugar and mix for a few more minutes. You'll know you've hit the correct texture when the eggs come off the mixer in ribbons, holding shape for a just a few seconds before blending in with the rest of the mixture.
Carefully fold the dry ingredients into the wet ingredients, ensuring the eggs don't use their texture.
Add the melted butter, vanilla extract, and almond extract and carefully fold it in, ensuring you get all the way down to the bottom of the bowl as the liquid can sometimes sink.
Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool completely before using a knife around the edges to loosen it and removing the sides.
Make the frosting by beating together the mascarpone and powdered sugar with a stand mixer or a hand mixer. Add a tablespoon or two of milk, cream, or half-and-half to thin the mixture before spreading on the cake.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/almond-cake-with-whipped-mascarpone/