1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) springform pan.

2. In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.

3. Add eggs one at a time, beating well after each addition.

4. Fold in almond paste, almond flour, cardamom, and lemon zest until smooth and fully combined.

5. Scrape batter into the prepared pan and smooth the top.

6. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.

8. Chill the bowl and beaters for 10 minutes, then whip the mascarpone until just stiff peaks form—do not overbeat.

9. Spread the mascarpone evenly over the cooled cake.

10. Arrange the berries on top in a single layer.

11. Dust lightly with icing sugar if desired. Serve within 2 hours for best texture.