Beat the mascarpone and the sugar together, then serve with the cooled cake, topped with the crushed redcurrants and pistachios.
From L’Anima Cafe
Ingredients
- ground almonds 200g, plus a little extra for the tin
- baking powder 1 tsp
- cocoa powder 40g, sifted
- golden caster sugar 200g, plus 1 tbsp extra
- vanilla pod split and seeds scraped out
- unsalted butter 200g, plus more for the tin
- eggs 4
- redcurrants 125g
- pistachios 2 tbsp, gently crushed in a pestle and mortar
mascarpone cream
- mascarpone 200g
- golden caster sugar 110g
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Mix the grounds almonds, baking powder, cocoa, sugar and the vanilla seeds in a bowl. (Add the leftover vanilla pod to caster sugar to make vanilla sugar). Add the softened butter and the eggs, one by one, beating in between.
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Step 2
Toss the redcurrants with the extra 1 tbsp sugar and leave for 2 hours before lightly crushing with the back of a spoon.
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Step 3
Grease a 21cm springform cake tin with butter, and dust with some more ground almonds. Add the mixture and bake for 35-40 minutes or until risen and firm. Allow the cake to cool.
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Step 4
Beat the mascarpone and the sugar together, then serve with the cooled cake, topped with the crushed redcurrants and pistachios.
From L’Anima Cafe
Nutritional Information
- Kcals 709
- Fat 52.1g
- Carbs 45.7g
- Fibre 2g
- Protein 13.3g
- Salt 0.4g
