Ingredients
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1/2 cup (1 stick) unsalted butter, room temperature, plus more to grease
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1 cup sugar
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1/3 cup almond paste, crumbled
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1/4 tsp salt
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1 large egg plus 1 large egg yolk, room temperature
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1 tsp almond extract
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1/2 cup sour cream
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1/2 tsp baking soda
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1 1/4 cups all-purpose flour
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1/2 cup nonfat plain Greek yogurt
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1/2 cup mascarpone cheese, room temperature
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2 tbsp honey
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1 cup strawberries, hulled and sliced
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1/2 cup blueberries
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1/2 cup blackberries
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Lemon zest and fresh mint leaves, to garnish
Steps
1
Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment.
2
In a large bowl, beat butter, sugar, almond paste, and salt on medium-high until light and fluffy, about 3 minutes. Add egg and egg yolk one at a time, beating after each addition. Mix in almond extract.
3
In a small bowl, combine sour cream and baking soda, then add to butter mixture, mixing well to combine. Gradually add flour to wet mixture, folding until just combined (batter will be thick).
4
Spread batter into prepared pan, smoothing the top. Bake until toothpick inserted into the center comes out clean, 35–40 minutes. Cool 10 minutes, then remove the sides of the pan and let cool completely on a wire rack.
5
Meanwhile, in a small bowl, mix yogurt, mascarpone, and honey until smooth. When cake is cool, spread yogurt mixture on top. Arrange strawberries, blueberries, and blackberries on cake. Garnish with lemon zest and mint leaves.
