Almond Cake with Apricot Mascarpone Recipe
- Prep Time: 45 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 Hour 20 Minutes
- Yield: 8-12 Slices
Ingredients
Cake
- 2 cups almond flour (229g)
- 2/3 cup granulated sugar
- 2 tsp. Clabber Girl®️ Baking Powder
- ¼ tsp. coarse salt
- ¼ cup Crisco®️ All-Vegetable Shortening, melted
- 1 Tbsp. Spice Islands®️ Pure Almond Extract
- 4 eggs
- 1/3 cup sour cream
Apricot Mascarpone
- 1 cup heavy cream
- 8 oz. mascarpone cheese, cold
- ½ cup Polaner®️ Organic Apricot Preserves
- ¼ cup powdered sugar
- 2 tsp. Spice Islands®️ Pure Vanilla Extract
Directions
Cake
- Preheat oven to 350°F and line the bottom of an 8 or 9-inch springform pan with parchment paper.
- In a large bowl, whisk together the almond flour, sugar, baking powder and salt.
- In a medium bowl, whisk together the melted shortening (melted but not hot), almond extract, eggs and sour cream until well blended.
- Pour the liquid mixture into the dry mixture and stir to combine.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for 15 minutes.
- Run a knife or offset spatula around the edges of the cake then release the springform pan.
- Allow to cool completely.
Apricot Mascarpone
- Chill a mixing bowl and beaters in the freezer for 15 minutes.
- To the chilled bowl, add the heavy cream. Beat on med-high speed until soft peaks are formed.
- Transfer to another bowl and set aside.
- In the chilled bowl, combine tee mascarpone cheese, preserves, powdered sugar and vanilla extract.
- Mix on medium-low speed until well blended. Do not overmix.
- Fold in the reserved whipped cream until fully incorporated.
Assembly
- Using a serrated knife, cut the cooled cake into two layers.
- Place the bottom layer on a platter and top with half the apricot mascarpone, spreading to the edges.
- Top with the remaining cake layer.
- Using remaining apricot mascarpone to top the cake or spread on the top and sides to “frost” the whole cake.
- Store in the refrigerator.