Ingredients

Use three 7 inch (18 cm) or 8 inch (20 cm) cake pans

220 g (1½ cups) All purpose flour

50 g (½ cup) Almond flour

3 tsp Baking powder

½ tsp Salt

¼ tsp Almond extract

½ tsp Vanilla extract

160 g (¾ cup) White sugar

40 g (3 tbsp) Coconut oil

110 g (1 stick) Softened butter

3 Egg whites

125 g (½ cup) Yogurt

85 g (¼ cup + 2 tbsp) Whole milk

650 g (23 oz) Cold mascarpone

180 g (¾ cup) Cold heavy cream

120 g (1 cup) Powdered sugar

2 tsp Vanilla extract

¼ tsp Salt

Method

In a bowl, whip the egg whites and half of the sugar until medium-stiff peaks form, and set aside.

In another bowl cream the butter, oil, the remaining white sugar, and vanilla and almond extracts.

Add the milk and yogurt, and mix.

Add the almond flour and sifted dry ingredients, and mix until just combined.

Gently fold the egg whites into the cake batter.

Pour the cake batter into the three cake pans, each greased and lined with parchment paper.

Bake the cakes in a preheated oven at 160 °C (320 °F) for around 18 minutes, or until a toothpick comes out clean.

Allow to cool completely.

Whip the cold heavy cream with the mascarpone, powdered sugar, salt and vanilla extract until stiff, but not over whipped.

Add the rosemary just before serving the cake, otherwise your cake will take on the rosemary flavor.