Lemon Almond Mascarpone Cake by @hervecuisine

50 min

8 servings

🧀

250 g

Mascarpone

🌰

130 g

Ground almonds

🍋

1

Lemon

🥚

4

Eggs

🌾

150 g

Flour

🍬

100 g

Blond sugar

🫙

1 packet

Baking powder

🧂

1 pinch

Fleur de sel

🍬

100 g

Icing sugar

🌸

Dried flower petals

🌱

Poppy seeds

  1. Whisk
    • Eggs
    • Blond sugar

    Whisk the eggs with the sugar.

  2. Add
    • Mascarpone

    Add the mascarpone, which replaces the butter in this cake.

  3. Add
    • Lemon

    Add the lemon zest generously.

  4. Add
    • Baking powder
    • Ground almonds
    • Fleur de sel

    Add the dry ingredients: the baking powder, flour, ground almonds, and a little fleur de sel.

  5. Pour

    Pour the batter into a lined loaf tin.

  6. Bake

    Bake for 35 minutes at 180°C.

  7. Drizzle
    • Icing sugar
    • Lemon

    Once the cake has cooled, drizzle it with icing made from icing sugar and lemon juice, with a little lemon zest if desired.

  8. Decorate
    • Dried flower petals
    • Poppy seeds

    Decorate with dried flower petals or poppy seeds.

Lemon Almond Mascarpone Cake by @hervecuisine

50 min

8 servings

🧀

250 g

Mascarpone

🌰

130 g

Ground almonds

🍋

1

Lemon

🥚

4

Eggs

🌾

150 g

Flour

🍬

100 g

Blond sugar

🫙

1 packet

Baking powder

🧂

1 pinch

Fleur de sel

🍬

100 g

Icing sugar

🌸

Dried flower petals

🌱

Poppy seeds

Preparation Steps

  1. Step 1/8

    Whisk the eggs with the sugar.

    🥚Eggs
    🍬Blond sugar
    🥄Whisk
    🥣Mixing bowl

  2. Step 2/8

    Add the mascarpone, which replaces the butter in this cake.

    🧀Mascarpone
    🥄Whisk
    🥣Mixing bowl

  3. Step 3/8

    Add the lemon zest generously.

    🍋Lemon
    🍋Zester
    🥣Mixing bowl

  4. Step 4/8

    Add the dry ingredients: the baking powder, flour, ground almonds, and a little fleur de sel.

    🫙Baking powder
    🌾Flour
    🌰Ground almonds
    🧂Fleur de sel
    🥣Mixing bowl

  5. Step 5/8

    Pour the batter into a lined loaf tin.

    🍳Loaf tin
    📜Parchment paper

  6. Step 6/8

    Bake for 35 minutes at 180°C.

    🍳Loaf tin

  7. Step 7/8

    Once the cake has cooled, drizzle it with icing made from icing sugar and lemon juice, with a little lemon zest if desired.

    🍬Icing sugar
    🍋Lemon
    🥣Mixing bowl

  8. Step 8/8

    Decorate with dried flower petals or poppy seeds.

    🌸Dried flower petals
    🌱Poppy seeds

Composition

Ingredients

Types

Dairy, Nuts, Fruit, Eggs, Grains, Sweetener, Leavening agent, Spices, Decoration, Seeds

Ingredients

Mascarpone, Ground almonds, Lemon, Eggs, Flour, Blond sugar, Baking powder, Fleur de sel, Icing sugar, Dried flower petals, Poppy seeds

Notes

Mascarpone (replaces butter), Lemon (organic, zest and juice used, juice and zest, for the optional glaze, amount not given), Dried flower petals (for decoration, optional, amount not given), Poppy seeds (for decoration, optional alternative to flower petals, amount not given)

Allergens

Milk, Tree nuts, Eggs, Gluten, Sesame

Dietetics

Dietary regimen

soy-free, Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 28g, Fat: 19g, Fiber: 1.5g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 70mg, Sodium: 140mg, Magnesium: 25mg, Potassium: 110mg, Iron: 1mg

Vitamins

Vitamin A: 180mcg, Vitamin E: 2.5mg, Vitamin C: 4mg, Vitamin B2 (Riboflavin): 0.15mg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Whisk, Mixing bowl, Loaf tin, Parchment paper, Zester

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Sunday afternoon tea, Everyday Baking

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Dense

Flavors

Lemon, Citrus, Sweet, Almond, Buttery-rich

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (in an airtight container or wrapped in foil,away from direct sunlight), fridge : 4-5 days (in an airtight container, especially once iced with the lemon glaze), freezer : 2 months (wrap tightly without the icing,thaw at room temperature before serving)