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Almond Cake

A delicious buttery almond cake
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Servings 8 slices

Ingredients
  

Cake batter

  • 70 g plain flour
  • 200 g icing sugar, sifted
  • 120 g almond meal
  • 1 tbsp desiccated coconut
  • 2 tsp lemon or orange zest
  • 5 egg whites
  • 175 g butter, melted & cooled

Mascarpone cream

  • 250 g mascarpone
  • 300 ml thickened cream
  • 50 g icing sugar
  • 1 tsp vanilla paste

To garnish

  • 2 punnets fresh blueberries or raspberries
  • 1 punnet edible flowers (optional)

Instructions
 

  • Preheat oven to 160C. Grease and line the base of a 24 cm fluted tart pan (for fluted edges) or a 24 cm round springform pan for a smooth finish.
  • In a mixing bowl combine the flour, icing sugar, almond meal, coconut and zest. Use your hands or a whisk to ensure the dry ingredients are mixed well and evenly dispersed.
  • Add egg whites and stir to combine.
  • Add melted butter and mix until well incorporated.
  • Transfer the mixture to the prepared pan. Bake for 35-40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean.
  • Remove from the oven and place on a cooling rack. Allow the cake to sit for 15 minutes before removing it from the pan.

Mascarpone cream

  • Meanwhile, prepare the mascarpone cream. Place all ingredients in a bowl, either of a stand mixer or use a regular mixing bowl, and whisk until the mixture is thick and can be dolloped. You will notice that the whisk will start to leave a trail in the cream, at which point stop whisking and check the consistency.
  • When the cake has cooled, dollop the cream evenly on top leaving a border of approximately 3 cm. Use the spatula to create small peaks and troughs for added texture and visual appeal.
  • Decorate with your chosen berries and edible flowers (if using).

Notes

This is my go-to friand recipe, originally sourced from an early Donna Hay cookbook. 
The recipe can also be made into individual friands. Instead of the single cake pan, use a 12 hole muffin or friand pan. Grease each hole with softened butter and line with a strip of baking paper with the ends extending above the pan by 2 cm on each side. This acts as a sling to easily lift the cake from the pan after baking. Stud the batter in each hole with 2 or 3 berries and sprinkle over some flaked almonds if you like.
Reduce baking time to 22-25 minutes or until golden and a skewer inserted in the centre of the cakes comes out clean.