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Gluten Free Lemon, Almond and Mascarpone Cake



8 portion(s)


  • 300 grams Mascarpone cheese
  • 100 grams single cream
  • 3/4 lemons, Rind of all, juice of one
  • 240 grams almond meal
  • 165 grams caster sugar
  • 20 grams flaked almonds
  • 3 eggs
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    • 1.  Grease and line the sides and bottom of a 20cm round cake tin with baking paper.
    • 2.  Preheat oven to 160 degrees celsius (140 degrees if using fan oven).
    • 3.  Place the lemon rind into the TM bowl
    • 4.  Grate on Speed 10 for 20 seconds, scraping down the bowl occasionally.
    • When you have a fine zest, add the eggs,mascarpone, almond meal, juice of one lemon and caster sugar.
    • Mix on Speed 5 for 20 seconds or until well combined.
    • Pour the mixture into the tin.
    • Sprinkle the flaked almonds over the top.
    • Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).
    • Sprinkle over a little icing sugar just before serving.
    • This can be served on it's own or with a little yoghurt or ice-cream.


You can also make this with Ricotta.  However if you do,use 400g and omit the cream as it will be too runny.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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