Almond Cake With Rhubarb Compote And Strawberries Recipes

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.

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.