TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE
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
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
DELICIOUS ALMOND CAKE WITH RHUBARB COMPOTE
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
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.
ALMOND CAKE WITH RHUBARB COMPOTE AND STRAWBERRIES
Provided by Molly O'Neill
Categories project, dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the cake, preheat oven to 375 degrees. Butter a 10-inch cake pan, and set aside. Place the almonds and the sugar in a food processor, and process until the almonds are ground. Transfer to a large bowl, and stir in the flour and salt until well combined.
- In another bowl, whip the egg whites until stiff but not dry. Stir the butter and one third of the egg whites into the dry mixture. Gently fold in the remaining whites. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 10 minutes. Turn cake out of the pan, turn upright, and let cool completely.
- Meanwhile, make the compote. Combine the wine, water, sugar and vanilla bean in a nonreactive saucepan over medium heat. Bring to a boil. Reduce to a simmer, and add the rhubarb. Poach for 1 minute, and remove from heat. Let stand for 5 minutes. With a slotted spoon, transfer the rhubarb to a bowl, and set aside. Return the pan to the heat, and boil until liquid has reduced to 1 cup, about 12 minutes. Set aside. When cool, pour the liquid over the rhubarb.
- Assemble just before serving. Cut the cake into wedges. Spoon the compote onto 6 plates, and top with a wedge of cake. Place strawberry slices over cake, and sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 33 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 270 milligrams, Sugar 71 grams, TransFat 1 gram
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