Fina Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Set aside.

In a large bowl or the bowl of a stand mixer, cream the softened unsalted butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in the vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk (dry — milk — dry — milk — dry), beginning and ending with the dry ingredients. Mix only until combined after each addition to avoid overworking the batter.

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake in the preheated oven for 28–34 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remove from oven and let rest in the pan for 10 minutes.

Using the parchment overhang, lift the cake from the pan and transfer to a wire rack placed over a shallow tray or baking sheet to catch syrup.

While the cake bakes (or during the cake's resting time), combine the local honey, fresh orange juice, lemon juice, water, and orange zest in a small saucepan.

Warm the mixture over low heat, stirring frequently, until the honey dissolves and the syrup is glossy — about 3–5 minutes. Do not bring to a vigorous boil; just a gentle simmer to meld flavors.

Immediately after removing the cake from the pan but while still warm, use a skewer to poke holes evenly across the cake surface (about 12–16 holes for an 8-inch cake). Slowly spoon or brush the warm citrus honey syrup over the cake, allowing it to absorb. Use all the syrup. Let the cake cool completely on the wire rack so the syrup can set into the crumb (about 30–45 minutes).

In a chilled medium bowl, combine the mascarpone cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract.

Whisk by hand or use a handheld mixer on low speed to blend until smooth and spreadable. If you prefer a lighter texture, whip on medium-high for 20–30 seconds until slightly airy but not whipped to stiff peaks; mascarpone can break if overwhipped.

Once the cake is completely cool and the syrup has set, spread the mascarpone-citrus topping evenly over the top of the cake using an offset spatula, leaving the edges slightly rustic (or pipe if desired). Return to the refrigerator for 20 minutes to set slightly before serving.

Right before serving, sprinkle the toasted sliced almonds evenly over the mascarpone topping.

Dust lightly with powdered sugar and tuck fresh mint leaves around or on top for color and a fresh aroma.

Slice into 8 equal pieces. Serve each slice with any remaining syrup drizzled on the plate if desired.