Instructions

Almond Cake

1. Preheat the oven to 325 F.
2. 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.
3. Sift flour, baking powder, and salt together into a medium sized mixing bowl.
4. 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.
5. 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.
6. 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.
7. 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.