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Tip: For best results, allow the mascarpone to soften at room temperature before starting, and preheat your oven to 180°C (350°F) to ensure it’s ready when you are.

Step 2: Mixing the Wet Ingredients
Combine Mascarpone and Sugar: In a large mixing bowl, beat the mascarpone and brown sugar until the mixture is smooth and creamy. This step helps dissolve the sugar into the mascarpone, ensuring a well-balanced sweetness.
Add Eggs One by One: Crack each egg into the mixture one at a time, mixing thoroughly after each addition. This will ensure the batter is smooth and emulsified.
Tip: Mixing the eggs one at a time prevents the batter from becoming overly thick, which can lead to an uneven cake texture.

Step 3: Preparing and Mixing the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps aerate the flour, leading to a lighter cake texture.

Gradually incorporate this dry mixture into the mascarpone mixture.
Alternate with the almond flour to create a well-blended batter.
Finally, add the orange blossom water to the batter, stirring just until incorporated. This ingredient infuses a delicate, floral aroma that perfectly complements the almonds and mascarpone.
Note: Do not overmix, as this can make the cake dense.

Baking Steps
Prepare the Cake Pan: Grease a round cake pan or line it with parchment paper. This ensures the cake releases easily after baking.
Pour the Batter: Transfer the batter into the greased cake pan, then use a spatula to level the surface.
Bake: Put the pan into the preheated oven and bake for around 40 minutes, or until a toothpick inserted in the center emerges clean.
Tip: Check the cake at the 35-minute mark to avoid over-baking, which could cause it to dry out.