Method

• 1.
  Preheat oven to 180°C. Grease a 24cm springform pan and line the base with baking paper.
• 2.
  For lemon mascarpone cream, beat ingredients in a bowl to combine. Cover and refrigerate until ready to serve.
• 3.
  Place butter and caster sugar in the bowl of an electric mixer and beat until light and fluffy. Whisk in eggs one at a time, beating well after each addition. Whisk in sour cream.
• 4.
  Process almonds in a food processor until fine crumbs, then fold into mixture with flour and baking powder.
• 5.
  Stir in vanilla, then pour half the batter into pan and sprinkle with half the fruit. Repeat layers of batter and fruit.
• 6.
  Bake for 45-50 minutes (cover loosely with foil if it starts to brown) until a skewer inserted in the centre comes out clean.
• 7.
  Cool in the pan for 15 minutes, then place on a rack and dust with icing sugar. Serve with lemon mascarpone.