Lemon and almond cake with frosting
A luscious mazarin cake with a taste of almond and lemon, topped with a smooth lemon frosting, fresh blueberries and lemon balm. A simple but elegant cake that is just as good for coffee as it is for dessert.
Ingredients · Servings 8-10 pieces
- Mazarinkaka
- almond flour (for the mold)
- 400 g almond paste
- 150 g butter, room temperature
- 10 g vanilla sugar
- 1 organic lemon, finely grated peel
- 165g eggs
- 30 g egg yolk
- Frosting
- 200 g cream cheese
- 100 g butter, room temperature
- 45 g icing sugar
- 5 g vanilla sugar
- 1 organic lemon, zest
- Serving
- fresh blueberries
- 0.5 pot fresh lemon balm
Method · 50 min
- Mazarinkaka
- Set the oven to 180 degrees hot air.
- Grease a baking tin, 20 cm in diameter, preferably with a removable edge. Dust the tin with almond flour.
- Mix the almond paste and butter until smooth. Add vanilla sugar and finely grated lemon zest.
- Add the eggs, one at a time, then the egg yolks. Mix until you have a smooth mazarin mixture.
- Pour the batter into the pan and bake in the oven for 20-25 minutes. Let the cake cool completely.
- Frosting
- Beat cream cheese and butter until fluffy.
- Add icing sugar and vanilla sugar and continue whisking until a fluffy frosting.
- Season with finely grated lemon zest.
- Serving
- Spread the frosting over the cooled Mazarin cake.
- Decorate with fresh blueberries and lemon balm.
- 10 g vanilla sugar [1 tbsp]
- 165 g eggs [3 pcs]
- 30 g egg yolk [2 pcs]
- 45 g icing sugar [0.75 dl]
- 5 g vanilla sugar [0.5 tbsp]
