Mascarpone

This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. Instead of using plain whipped cream as a topping, Chef Mike Lata whips a combination of cream and mascarpone for a bit of tanginess.   Ingredients: CAKE: 3 cups sliced blanched almonds (about 10 ounces) 1/3 cup all-purpose flour …