Cake with almonds and mascarpone

Name: Cake with almonds and mascarpone
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: Type 00 flour 2 cups; Sugar 1 cup; Eggs 3; Almond flour 1 cup; Mascarpone cheese 1 cup; Almond milk ½ cup; Peanut seed oil 5 ½ tbsp; Baking powder 2 tsp; Almond slices 0.875 cup

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803

Calories per serving

Energy Kcal 803
Carbohydrates g 68.9
of which sugars g 37.1
Protein g 16.3
Fats g 51.3
of which saturated fat g 16.32
Fiber g 5.4
Cholesterol mg 147
Sodium mg 79

Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 40 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Rossella Maraio

If you're on the hunt for a deliciously cozy breakfast treat, this almond mascarpone cake from Northern Italy is just the ticket. Really, it's a go-to in places like Lombardy and Piedmont, where folks love a good ciambella with their morning coffee. And you know what? The mix of almond flour and almond milk gives this cake a moist and tender bite, with a gentle nutty flavor that really really stands out. Adding mascarpone cheese—such a staple in Italian desserts—keeps it incredibly soft and almost creamy.

Each slice feels a bit fancy but not too heavy. Pretty simple, right? This ring-shaped cake is perfect for sharing and pairs wonderfully with morning coffee or a simple glass of milk. Plus, the main ingredients do all the work here. The almond flavor takes center stage, while the mascarpone smooths everything out beautifully. Baking this almond cake with mascarpone fills your kitchen with a sweet almond aroma that pulls everyone in—no question.

Some families like to add a splash of amaretto or dust the top with powdered sugar for an extra touch. But honestly, the classic version lets the almond and mascarpone really shine. Seriously good. The cake stays moist for days, making it perfect for breakfast all week long. And listen, in some parts of Northern Italy, people add a bit of orange zest for a tangy twist, which is great, but it is just as delicious plain.

This cake is all about good ingredients and a little time—pretty much no fuss needed. It’s easy to see why so many Italian families keep a ciambella like this on hand, ready to offer a slice of something sweet and very comforting. Whether you're a fan of Italian pastries or just looking to try an almond mascarpone recipe that's way way different from the usual, this breakfast cake will definitely hit the spot.

How to prepare Cake with almonds and mascarpone

To prepare the almond and mascarpone bundt cake, first pour the latter into the container of a food processor equipped with blades. Add the almond milk 1, the vegetable oil 2 and blend everything until you obtain a cream 3.

In another bowl, combine eggs and sugar 4, then beat with a mixer for about 15 minutes at high speed, until you have obtained a fluffy and frothy mass 5. Then add the mascarpone cream to the beaten eggs 6

and mix with a spatula to incorporate it 7. In a bowl, combine flour and baking powder 8, mix with a spoon 9

and sift them into the batter little by little 10. Gently mix with a spatula 11, then add the almond flour 12

and gently mix from bottom to top 13, always with the spatula. Transfer into a 9-inch bundt pan, previously greased 14, decorate with sliced almonds 15.

At this point 16 bake the cake in a preheated static oven at 350°F for 40 minutes. Always do the toothpick test, then remove the bundt cake from the oven and let it cool slightly before removing it from the mold 17. Transfer to a plate 18 and enjoy your almond and mascarpone bundt cake!