ALMOND CAKE - WITH MANGO SORBET

By akselden

Ingredients

• Garnishes:
• 4 oz. almond paste
• 3/4 C. sugar
• Grated zest of 1 lemon
• 1 stick butter
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 extra-large eggs
• 1/2 C. mascarpone cheese
• 1 1/2 C. flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 12 medium-size strawberries, stemmed and sliced lengthwise
• 1 pint mango sorbet, softened
• 1/2 C. whipped cream

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 325° F. Butter and flour a 9-by-5-inch loaf pan.

2. In a food processor, mix the almond paste with the sugar and lemon zest until thoroughly blended. Add the butter and continue to process until smooth. Add the extracts and eggs and, when they are incorporated, the mascarpone, processing until the batter is smooth and light.

3. Sift the flour, baking powder and baking soda together into a bowl, then add this mixture to the food processor. With two or three quick on-and-off motions, incorporate the flour mixture into the batter. Do not let the machine run too long; you want to barely incorporate the flour mixture.

4. Transfer the batter to the loaf pan and bake for 50-60 minutes, until it is lightly browned on top and springs back when touched lightly.

5. Remove the loaf from the oven. Let it cool for 10-15 minutes before turning it out onto a rack to finish cooling.

Garnishes:
6. Arrange the strawberry slices around the perimeter of a dessert plate. Cut 8 slices, 1/2-inch thick, from the cake. Spread 1/3 to 1/2 C. of the mango sorbet over four slices and top them with the other slices to make sandwiches. Top each with a small dollop of whipped cream, and stand a strawberry slice in the whipped cream.