While mangos are never in season in Michigan, I do love when the ones from Mexico begin popping up in stores around this time of year. I’m particularly fond of the Ataulfo variety with it’s deep golden skin and a flesh much less fibrous than other varieties. Freshly cut sweet mango cubes and a dollop of mascarpone cream makes a dreamy dessert; add a slice of this light and spongy almond cake and it’s even better.
Crumbled almond paste is woven into the batter for a deep almond flavor, and despite being made with whole grain spelt flour, this cake takes on an incredibly soft and light texture. It’s the same cake I used in my strawberry almond torte that I posted a few years ago. This mango version is a tad simpler yet still feels special and would make a sweet ending to any spring or Easter brunch menu.
Almond Spelt Cake with Mascarpone Cream and Mango
Ingredients
Almond Cake
- 1 cup light spelt flour
- 1½ teaspoons baking powder
- ¼ teaspoon fine grain sea salt
- 7 ounces almond paste, broken into pieces
- ¾ cup evaporated cane juice sugar
- 1 cup unsalted butter, softened (2 sticks)
- 1 teaspoon vanilla extract
- 6 eggs, at room temperature
Mascarpone Cream
- 1 cup heavy cream
- 1 ½ tablespoons natural cane sugar
- 1 ½ teaspoons vanilla extract
- ½ cup mascarpone cheese
Assembly
- 3 ripe mangos , diced
- toasted sliced almonds, for garnish
- confectioner’s sugar for dusting, optional
Instructions
Almond Cake
- Preheat the oven to 325 F.
- Butter a 9 x 3-inch round cake pan or spingform pan. Use a cake pan to trace a 9-inch diameter circle out of parchment paper. Carefully cut the circle slightly smaller than outlined and place in the cake pan. Lightly butter the parchment paper.
- Sift flour, baking powder, and salt together into a medium sized mixing bowl.
- In a stand mixer, mix together the almond paste and sugar on medium speed until almond paste takes on a crumbly texture. Transfer to another bowl and set aside.
- Using the stand mixer again, beat the butter until creamy and lightened. Add the almond paste mixture and the vanilla. Cream together until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition and scraping down sides of the bowl when necessary. Add flour mixture half at a time, mixing until just combined.
- Pour batter into prepared pan and bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Allow cake to cool for 15 minutes and then turn cake out of the pan onto wire cooling rack and remove the parchment paper.
- Serve each slice of cake with a dollop of mascarpone cream, a scattering of diced mango, a sprinkle of sliced almonds, and a dusting of confectioner’s sugar.
Mascarpone Cream
In a stand mixer with a whisk attachment (or use a handheld mixer), whip the cream and sugar until fluffy and soft peaks begin to form. Add the mascarpone and vanilla beat for an additional minute, until thickened with soft peaks.
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2pots2cook says
So light and delicate ! Thank you so much !
Alene says
Where’s the spelt flour?? Am I missing something? Not unusual though
laurel says
Looks like the perfect Easter Cake! Or for that matter, breakfast!
Mary Ann | The Beach House Kitchen says
This cake just scream spring and summer Emily! I love all the almond flavor. It would be perfect for the Easter dessert table or for Mother’s Day! Hope you all have a wonderful spring break!
★★★★★
Traci | Vanilla And Bean says
SO much flavor, with a tender crumb… love the mango addition! Never in season here either… but I just posted a mango recipe too! lol! I always pick one up at the store this time of year on each trip. I love freezing them and tossing them into my morning smoothie! It’s been too long since I baked with almond paste. What a beautiful cake for the holidays!