Smitten Kitchen's Almond Cafe with Strawberry-Rhubarb Compote
By flutelah
"The cake is intensely flavored but remarkably simple–six ingredients and some decoration on top. The strawberry-rhubarb compote is fantastic; easy to make and a perfect balance to the sweetness of the almond paste base. You’ll have a bit of extra, perfect for cottage cheese, ice cream, pound or angel food cake, or, you know, your spoon. Oh come on, you know you’re gonna." -Deb Perlman
Ingredients
- For the compote
- 1 pound strawberries, rinsed and hulled
- 1 pound rhubarb, trimmed
- 1 lemon
- 3/4 cup granulated sugar
- For the almond cake
- Butter and flour for the pan(s)
- 7 ounces almond paste
- 1/4 cup granulated sugar
- 4 ounces unsalted butter, cut into small pieces and chilled
- 2 tablespoons honey
- 3 large eggs
- 2 tablespoons amaretto, plus additional for brushing
- 1/3 cup all-purpose flour, sifted (we used matzo meal with success, though finely grinding it first would have been a better idea)
- Kosher salt
- 1/3 to 1/2 cup sliced almonds, toasted
- Confectioners’ sugar
- 3/4 cup crème fraîche, whipped to soft peaks
Details
Servings 8
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Make the compote
Select about 4 ounces of the smallest strawberries and cut lengthwise into quarters. These will be added raw to the cooked compote; set aside.
Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. (You should have about 2 1/2 cups.) Place them in a medium saucepan.
With a paring knife, pull away and discard the strings that run the length of the rhubarb stalks. Cut the stalks into 3/4-inch pieces (you should have about 3 cups) and add to the saucepan.
Use a fine grater or a Microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice and add it to the pan. Add the sugar and stir to coat the fruit.
Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.
Take pan off the stove and stir in reserved strawberries. Cool to room temperature, then refrigerate in a covered container until cold. (This makes about 4 cups of compote, but the extra will keep for a couple of weeks and is delicious for breakfast, especially with crème fraîche.)
Step 2
Make the cake
Preheat the oven to 350°F (175°C). Butter and flour four 4-by-1 3/4-inch-high miniature springform pans or butter and flour the bottom and sides of an 8-inch round cake pan. If using the 8-inch pan, line its bottom with a circle of parchment paper; this isn’t necessary with the small pans.
Step 3
Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles.
Add the butter and mix for 4 to 5 minutes, or until the mixture is light in color and airy; stop the machine and scrape down the sides as necessary. It is important to mix long enough or the cake will have a dense texture.
Mix in the honey, then add the eggs one at a time, beating until each one is fully incorporated before adding the next. Add the amaretto, flour, and a pinch of salt and mix just to combine.
Step 4
5. Scrape the batter into the prepared pan(s) and smooth the top. Bake the cake for about 25 minutes, or until the cake is golden and springs back when pressed. Transfer to a rack to cool.
Step 5
Invert the large cake onto the rack, remove the parchment paper, and invert the cake again so that the top is once again facing upward. Brush the top of the cake(s) with amaretto and sprinkle with the toasted almonds. Dust with confectioners’ sugar. To serve, cut the small cakes in half or the large cake into wedges. Serve with a dollop of whipped crème fraîche and the strawberry-rhubarb compote.
Review this recipe