A rich, moist almond cake with creamy mascarpone—perfect for gatherings, celebrations, and Sunday dinners.

1 cup (2 sticks) unsalted butter, softened

1 1/4 cups granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup mascarpone cheese, room temperature

1 1/2 cups all-purpose flour

1 cup almond flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sliced almonds (for topping)

Powdered sugar, for dusting

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or cake pan.

In a large mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each. Stir in vanilla and almond extracts.

Mix in mascarpone cheese until smooth and creamy.

In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.

Gradually add dry ingredients to wet ingredients, mixing until just combined.

Pour batter into prepared pan, smoothing the top. Sprinkle sliced almonds evenly over the surface.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely, then dust with powdered sugar before serving.

Pairs beautifully with fresh berries or a drizzle of honey.

Can substitute ricotta cheese for mascarpone if needed.

Store covered at room temperature for 2 days, or refrigerate up to 5 days.

Freezer-friendly for up to 3 months.