Almond and Mascarpone Tart

Ingredients

For the Almond Cake

1 cup (120 g) almond flour (finely ground)
1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
1/2 cup (115 g) unsalted butter, softened
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon fine sea salt
Zest of 1 lemon (optional, for freshness)

For the Mascarpone Layer (Optional but Recommended)

1 cup (230 g) mascarpone, cold
1/4 cup (30–40 g) powdered sugar, sifted (adjust to taste)
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or crème fraîche (to loosen the texture, if desired)

Finishing Touches and Variations

Toasted sliced almonds or plain sliced almonds for garnish (optional)
A dusting of powdered sugar or a light drizzle of honey
Fresh berries for serving (optional)

Instructions

Preheat the oven to 175°C (350°F). Grease and flour a 20–23 cm (8–9 inch) round cake pan, or line it with parchment paper. For easy removal, place a parchment paper circle at the bottom of the pan.
Mix the dry ingredients. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. If using lemon zest, gently rub it into the dry mixture to evenly distribute the oils.
Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes using a hand or electric mixer. The mixture should be pale and airy.
Add the eggs and vanilla. Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract.
Combine wet and dry ingredients. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula until just combined. Do not overmix; stop as soon as no dry flour remains.
Bake the cake. Transfer the batter to the prepared pan and smooth the top. Bake on the middle rack for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool the cake. Let the cake cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edges, then unmold onto the rack or lift out using the parchment paper. Allow to cool completely before adding the mascarpone layer to prevent melting.
Prepare the mascarpone topping. In a cold bowl, gently whisk the mascarpone with the powdered sugar and vanilla until smooth. Add the heavy cream one tablespoon at a time if a softer, spreadable texture is desired. Avoid overwhipping, as mascarpone can separate.
Assemble the cake. If desired, slice the cake horizontally using a serrated knife. Spread a generous layer of mascarpone between the layers and a thin finishing layer on top. Alternatively, spread the mascarpone only on the top for a simpler presentation. Refrigerate for at least 30 minutes to allow the topping to set.
Finish and serve. Garnish with toasted sliced almonds, a dusting of powdered sugar, or fresh berries. Serve chilled or at room temperature.