Go Back
Print
strawberry rhubarb cake

Strawberry Rhubarb Almond Cake with Mascarpone Frosting

This cake has an Almond sponge, Strawberry Rhubarb jam in the filling, and Mascarpone Frosting. Delicious, summery, light! This cake is flawless!

Ingredients

Almond Cake

  • 1/2 cup unsalted butter softened 4 oz
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 3/4 cup all-purpose flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk room temperature

Strawberry Rhubarb Jam

  • 3 cups rhubarb sliced into 1/2 inch thick pieces
  • 4 cups strawberries quartered
  • 1/2 cup maple syrup
  • 1/4 cut water

Mascarpone Frosting

  • 5 oz mascarpone cheese
  • 3/4 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract

To assemble

  • 1/2 cup granulated sugar
  • 1/2 cup water

Instructions

Almond Cake

  1. Grease and flour 4 6” cake pans, or 2 8” cake pans.
  2. Pre-heat oven to 350F.
  3. Cream butter in the bowl of a stand mixer for 2 minutes, on medium speed. Gradually add sugar and cream for 3 minutes until mixture is fluffy and lighter in color.
  4. Add eggs to the mixture, one at a time, mixing on medium speed. Scrape bowl and add vanilla and almond extract. Mix on medium-low speed until incorporated.
  5. Sift flours, baking powder and salt.
  6. Add half of the buttermilk to butter/egg/sugar mixture. Mix on low for 30 seconds. Add half of sifted flour mixture. Mix on low for 30-45 seconds until almost entirely incorporated.
  7. Add remaining buttermilk and mix on low for 30 seconds. Add remaining flour and mix on low until incorporated.
  8. Divide batter evenly between your cake pans.
  9. Bake on pre-heated oven for about 20-25 minutes. Smaller cake pans will take less time to bake.
  10. Remove cake from the oven when a toothpick comes out clean once inserted in the cake.
  11. Let cake cool in the pan for 5 minutes and flip it over in a wire rack to let it cool completely before proceeding with frosting and filling.

Strawberry Rhubarb Jam

  1. Mix all ingredients in a medium saucepan. Bring it to a boil over medium heat, keep stirring and let jam reduce.
  2. Cook for about 20 minutes, keeping an eye on it so it doesn’t stick to the bottom of the pan.
  3. If necessary, turn the heat down or add a tablespoon or so of water.

Mascarpone Frosting

  1. Sift powdered sugar. Add half of the powdered sugar (1/4 cup) to the mascarpone cheese, in a small bowl.
  2. Add the other half to the heavy cream, in the bowl of a stand mixer.
  3. Whip cream, at high speed for 2-3 minutes, until stiff peaks form.
  4. While the cream whips, you can mix the mascarpone cheese and sugar with a spatula, until well incorporated.
  5. Add mascarpone cheese mixture to the whipped cream. Mix until incorporated.

To assemble

  1. Make your sugar water hours before assembling, this way the syrup will be cold before pouring it on the cake.
  2. The syrup will make the cake moist and fluffy, and it will ensure that it stays that way for a few days! Don’t skip the syrup!
  3. To make the sugar water, simply bring sugar and water to a boil together, and let them cool before using.
  4. To assemble this naked cake, simply place the bottom layer on your cake plate.
  5. Brush sugar water on the top.
  6. Top with some Mascarpone Frosting. Put a few tablespoons of jam on top of frosting. Place the next cake layer on top.
  7. Repeat until the final top layer.
  8. Top with Mascarpone Frosting. I chose to decorate mine with flowers. You can pour some jam on top of the final Mascarpone Frosting, that will be pretty too!
  9. Cake will keep in the fridge for up to 4 days.