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Almond Meal Cake with Lemon Mascarpone Whipped Cream + Strawberries

What Annie's Eating
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Course Dessert


  • Cake:
  • 3 Eggs
  • 1 Tablespoon vanilla extract
  • 3/4 cup Greek Yogurt - I like Fage's nonfat Greek yogurt
  • 3 Tablespoons unsalted butter melted and cooled
  • 1/4 Cup honey
  • 2 Cups almond meal
  • 1/2 cup whole wheat flour
  • 1/3 cup sugar
  • Pinch of nutmeg Optional
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 3/4 teaspoon salt
  • Whipped Topping:
  • 1 Cup heavy cream
  • 1 Tablespoon sugar
  • 1/2 Tablespoon vanilla extract
  • 1/2 cup mascarpone cheese
  • Zest of 1/2 lemon
  • Pinch of salt
  • 2 Cups sliced strawberries
  • Toasted sliced almonds


  • Preheat the oven to 325*.
  • Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In one bowl, whisk eggs, and then add in vanilla, yogurt, honey, and cooled melted butter - whisk again. In another bowl, mix the almond meal, whole wheat flour, sugar, baking soda, baking powder, and salt (and optional - pinch of nutmeg and/or cinnamon).
  • Mix wet ingredients with dry ingredients and pour into cake pan.
  • Bake for about 25 minutes or until golden brown - until a knife inserted into the center of the cake comes out clean. Set aside to cool completely, and place onto a cooling rack.
  • While the cake is cooling, whip the cream until it begins to thicken (I used my kitchen aid standing mixer - a handheld mixer would work great, too), then add in the sugar, vanilla, and lemon zest and beat until fluffy. Beat in the mascarpone and a pinch of salt.
  • Once the cake has cooled, top it with the lemon mascarpone whipped cream, sliced strawberries, and a handful of toasted sliced almonds. Bon appetit!
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