ITALIAN STRAWBERRY CAKE
Italiensk jordgubbstårta
1 cake, 8 to 10 pieces
10.6 oz almond paste
grated zest and fresh juice
from 1 orange
3 eggs
2 tablespoons flour
½ teaspoon baking powder
Filling:
1 vanilla pod
8.8 oz mascarpone cheese
0.8 cup heavy cream
0.2 cup powdered sugar
Decoration:
4 cups fresh strawberries
maple syrup
lemon balm
Preheat oven to 347F.
Roughly grate the almond paste. Scrub the orange and grate off the zest. Stir the almond paste with orange zest and eggs with an electric beater until you have a smooth batter. Mix flour with baking powder and work this into the batter together with orange juice. Pour in a greased, floured baking pan, diameter approx 11 inches. Bake in the lower part of the oven for 30 to 40 minutes or until the cake is dry when tried with a tester. Leave for a while before unmoulding and allowed to cool completely.
Split the vanilla pod lengthwise and scrape out the seeds. Stir them into the mascarpone. Beat the cream until foamy and stir it into the mascarpone together with the powdered sugar.
Spread out the filling on top of the cake, place the strawberries on top and drizzle with maple syrup. Decorate with some fresh lemon balm leaves.
Enjoy!
Bella
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