- Preheat the oven and prepare the pan. Preheat to 350°F (175°C). Butter and flour an 8- or 9-inch round cake pan, or line it with parchment. For easier unmolding, place a circle of parchment in the base.
- Whisk dry ingredients. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder and salt. If using lemon zest, fold it into the dry mix so the oils distribute evenly.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and slightly airy (about 2–3 minutes by hand or with a mixer on medium). The mixture should look paler and fluffier.
- Add eggs and vanilla. Add the eggs one at a time, mixing well after each addition to ensure incorporation. Stir in the vanilla extract.
- Combine wet and dry. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula until just combined. Avoid overmixing; stop when there are no large streaks of flour.
- Transfer and bake. Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 25–30 minutes, or until the top is golden, and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Cool the cake. Allow the cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, then invert onto the rack or remove using the parchment. Cool completely before applying the mascarpone layer; if the cake is warm the filling may loosen and become runny.
- Make the mascarpone filling. In a chilled bowl, gently whip the mascarpone with powdered sugar and vanilla until smooth. Add heavy cream by tablespoonfuls if you prefer a looser, spreadable texture. Avoid overbeating — mascarpone can separate if whipped aggressively.
- Assemble the torte. If desired, split the cake horizontally into two layers with a serrated knife. Spread a generous layer of mascarpone between the layers and then a thin finish layer on top. Alternatively, spread the mascarpone only over the top for a simpler assembly. Chill the completed torte for at least 30 minutes to firm the filling before serving.
- Finish and serve. Garnish with toasted almond slivers, a dusting of powdered sugar, or fresh berries. Serve chilled or at cool room temperature.
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