Best Almond Cake With Rhubarb Compote And Strawberries Recipes

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DELICIOUS ALMOND CAKE WITH RHUBARB COMPOTE



Delicious Almond Cake with Rhubarb Compote image

A simple and delicious spring dessert that can also be enjoyed for breakfast and brunch!

Provided by Marilena Leavitt

Categories     Dessert

Time 1h

Yield 10

Number Of Ingredients 12

For the rhubarb compote
8 oz. fresh rhubarb stalks, leaves removed
2 tsps. lemon juice
¼ cup granulated sugar
2 tsp. vanilla extract
For the almond cake:
1 cup sugar
1 stick butter (room temperature)
2 lrg. eggs (room temperature)
1¼ cups flour
1 TBSP. almond extract
½ cup sliced or slivered almonds

Steps:

  • For the compote:
  • Preheat the oven to 375° F.
  • Cut the rhubarb into diagonal, 2-inch pieces.
  • Place the rhubarb in a small baking sheet and toss with the lemon juice, sugar and vanilla extract. Arrange in single layer and bake for about 15 minutes, or until the rhubarb is soft and juicy.
  • Remove from the oven and let it cool.
  • For the almond cake:
  • Butter and flour a 9-inch cake pan. Preheat the oven to 350° F.
  • With an electric hand mixer, or a stand mixer, cream butter and sugar until smooth.Add the eggs, one at a time, and then the flour. Next, you add the almond extract and mix well.
  • Pour the mixture into the cake pan. Sprinkle almonds on top of the batter.
  • Bake for 35 to 40 minutes or until golden brown.

TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE



Toasted-Almond Poundcake With Strawberry-Rhubarb Compote image

Poundcake is like brownies: a baker's challenge that sounds like child's play. The name itself is traditionally half the recipe - a pound each of butter, eggs, sugar and flour - but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce. This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter. Although the proportions are the same as for any other poundcake, the result is almost spongy, with a fine crumb.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

1 cup (2 sticks) plus 1 tablespoon unsalted butter
5 large eggs
1 3/4 cups sugar, plus more to taste
1 1/3 cups almond flour
1 1/4 cups cake flour
1/2 teaspoon salt
1 teaspoon grated tangerine zest
2 tablespoons sliced almonds
2 pounds strawberries, hulled
4 cups trimmed, sliced rhubarb

Steps:

  • Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
  • Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
  • In a bowl, sift together almond flour, cake flour and zest. Fold 1/3 of the flour mixture into eggs until thoroughly combined. Fold in rest of flour in 2 batches. Fold in all but 2 tablespoons of the melted butter. Scrape batter into pan, and sprinkle almonds on top. Brush remaining butter over almonds.
  • Bake cake until a tester inserted into the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Let cool on a rack before inverting.
  • Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water. Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cool, then taste and add more sugar if desired.
  • Just before serving, place remaining strawberries in a large skillet, and sprinkle with sugar to taste. Cook strawberries over high heat until they release their juices and sugar dissolves. Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 1 gram

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Almond cake with rhubarb compote and strawberries is a delicious dessert that combines the nuttiness of almonds, the tartness of rhubarb, and the sweetness of fresh strawberries. This dessert is perfect for any occasion and is sure to impress your guests.

Ingredients

  • 1 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/2 teaspoon almond extract
  • 1 cup rhubarb compote
  • 1 cup fresh strawberries, sliced

Instructions

Step 1: Prepare the Almond Cake
  1. Preheat your oven to 350°F.
  2. Grease and flour an 8-inch cake pan.
  3. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Stir in the sour cream and almond extract.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and let it cool completely on a wire rack.
Step 2: Prepare the Rhubarb Compote
  1. In a medium saucepan, combine 1 cup of chopped rhubarb and 1/2 cup of granulated sugar.
  2. Cook over medium heat, stirring frequently, until the mixture comes to a simmer.
  3. Reduce the heat to low and simmer for 10-15 minutes, or until the rhubarb is soft and the mixture has thickened.
  4. Remove the saucepan from the heat and let the compote cool to room temperature.
Step 3: Assemble the Almond Cake with Rhubarb Compote and Strawberries
  1. Once the cake and rhubarb compote have cooled, slice the cake in half horizontally.
  2. Spread a layer of rhubarb compote over the bottom half of the cake.
  3. Arrange sliced strawberries on top of the rhubarb compote.
  4. Place the top half of the cake over the strawberries.
  5. Spread another layer of rhubarb compote on top of the cake.
  6. Garnish with additional sliced strawberries and serve.

Conclusion

This almond cake with rhubarb compote and strawberries is a delicious dessert that is perfect for any occasion. The combination of nutty almond cake with tangy rhubarb and sweet strawberries is sure to please even the most discerning palate. This dessert is easy to prepare and can be made ahead of time, making it a great choice for entertaining. Give this recipe a try and see for yourself how delicious it can be!
Almond cake with rhubarb compote and strawberries recipes are one of the most delicious sweet treats that you can make for any occasion. This dessert has a delicate balance of sweet and sour with the use of rhubarb compote, which brings an extra layer of flavor to the rich and nutty almond cake. Here are some valuable tips that you can follow to create a perfect almond cake with rhubarb compote and strawberries recipe.

Tips for Making Almond Cake

1. Use high-quality ingredients
The quality of the ingredients you use in your almond cake recipe will directly impact the taste and texture of the final product. Therefore, it's important to use high-quality ingredients such as almond flour, unsalted butter, organic eggs, and real vanilla extract. Using fresh ingredients will add more flavor to the cake, making it more delicious and nutritious.
2. Measure ingredients accurately
When making an almond cake, you have to measure the ingredients accurately. Using too much or too little of an ingredient can negatively affect the texture, moisture level, or flavor of the cake. It is advisable to use a digital kitchen scale when measuring your ingredients to ensure precision in your recipe.
3. Don't overmix the batter
Overmixing the cake batter can create air pockets in the cake that can make it dry and tough. To avoid this, use a spatula to mix the flour into the batter until everything is combined. Be sure not to overmix the batter or use an electric mixer, which can create a lot of air pockets that you don't want in your cake.
4. Bake the cake to perfection
The baking time and temperature are two critical factors that determine the texture of your almond cake. Ensure that you preheat your oven to the right temperature and set the timer according to the recipe's baking time. You should also insert a toothpick or cake tester into the center of the cake to check if it's done. If it comes out clean, the cake is perfectly baked.

Tips for Making Rhubarb Compote

1. Pick fresh and firm rhubarb stalks
The quality of your rhubarb compote depends largely on the rhubarb you use. Fresh and firm rhubarb stalks that are free from blemishes or bruises will yield the best results. You can buy rhubarb from your local grocery store or farmers' market during the rhubarb season.
2. Cut the rhubarb into even-sized pieces
It's essential to cut the rhubarb into even-sized pieces so that they cook evenly. You should chop the rhubarb stalks into small pieces or chunks about an inch long. This will help your rhubarb compote to cook quickly while still retaining some texture.
3. Cook the rhubarb on low heat
Rhubarb compote needs to be cooked slowly on low heat to avoid burning or overcooking it. You should cook the rhubarb in a saucepan over low heat until it's soft and tender. Ensure that you stir the rhubarb occasionally to prevent it from sticking to the bottom of the pan.
4. Add sugar to taste
Rhubarb is known for its sour taste, and the natural sweetness of strawberries alone may not be enough to balance the flavors in your dessert. Therefore, you should add some sugar to your rhubarb compote to taste. You can also add a pinch of cinnamon to the compote for extra flavor.

Tips for Adding Strawberries to Your Recipe

1. Pick ripe and sweet strawberries
The texture and flavor of your strawberries will play a significant role in the final taste of your almond cake recipe. You should pick ripe and sweet strawberries that are free from bruises or soft spots. Smaller berries tend to be sweeter and have a more concentrated flavor than larger ones.
2. Wash and hull the strawberries properly
Washing and hulling your strawberries properly will ensure that they're clean and ready to use in your recipe. You should rinse the strawberries under cold running water and remove the green stems and white cores with a knife or huller. Ensure that you don't soak the strawberries in water, as this can make them soggy.
3. Cut the strawberries into bite-sized pieces
Cutting the strawberries into small, bite-sized pieces will make them easier to eat and distribute evenly throughout the dessert. You should slice the strawberries into thin pieces or chop them into tiny chunks that are about the same size as the almond cake and rhubarb compote.
4. Decorate the final dish with fresh strawberries
After you've baked the almond cake, prepared the rhubarb compote, and mixed in the strawberries, you can use fresh strawberries to decorate your dessert. You can place the sliced strawberries on top of the cake or around the edges of the plate to add a pop of color and freshness.

Conclusion

Almond cake with rhubarb compote and strawberries is a delightful dessert that you can make for any occasion. By following the above tips, you'll be able to create a dessert that is rich, moist, nutty, sweet, and tangy all at once. Remember to use high-quality ingredients, measure accurately, and bake to perfection. Also, make sure that you properly prepare the rhubarb compote and cut the strawberries into bite-sized pieces. By adding fresh strawberries as a garnish, you'll elevate the dessert's presentation, making it look as good as it tastes.

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