Lemon Balm Almond Cake with Lemon Curd and Mascarpone Cream

This light and fragrant almond cake is infused with fresh lemon zest and lemon balm, creating a delicate, citrusy flavor that’s both refreshing and comforting. Finished with a layer of tangy lemon curd and topped with creamy mascarpone cream, it’s a versatile dessert perfect for gatherings, afternoon tea, or a special treat at home. Moist, tender, and lightly sweet, this cake is as beautiful as it is delicious.

Ingredients

• 1 tablespoon finely grated lemon zest (approx. 1 lemon)

• 1 small bunch of lemon balm

• 100 g (7 tbsp) unsalted butter

• 100 g (3.5 oz) white chocolate

• 1 ½ dl (⅔ cup) granulated sugar

• ½ tsp flaky sea salt

• 2 eggs

• 4 dl (1 ⅔ cup) almond flour

• Lemon curd
• Mascarpone cream

Equipment

• Cutting board
• Cast Iron Paking Pan
• Enameled Cast Iron Dutch oven

Instructions

1. Preheat the oven: Set to 175 °C (350 °F).

2. Prepare the pan: Line a 20–24 cm (8–9 in) round pan with parchment paper, depending on how thick you want the cake. (The photos were made with a 20 cm pan.)

3. Prepare citrus and herbs: Wash the lemon and finely grate the zest. Strip the lemon balm leaves and chop roughly.

4. Melt butter and chocolate: In a small saucepan, melt the butter over low heat, then remove from heat. Break the white chocolate into pieces and stir into the hot butter until melted and smooth.

5. Mix in sugar, eggs, and flavorings: Stir in the sugar, salt, lemon zest, and chopped lemon balm. Add the eggs one at a time, mixing well after each addition.

6. Add almond flour: Fold the almond flour into the mixture until fully incorporated. Pour the batter into the prepared pan.

7. Bake: Bake in the center of the oven for about 20 minutes. The cake should be slightly wobbly but firm enough when you remove it.

8. Cool: Let the cake cool in the pan, then chill completely before serving.

9. Finish: Before serving, spread a layer of lemon curd over the cake and top with mascarpone cream.