Almond Cake With Rhubarb Compote And Strawberries Recipes

ALMOND CAKE WITH RHUBARB COMPOTE AND STRAWBERRIES

Almond Cake With Rhubarb Compote and Strawberries image

Provided by Molly O'Neill

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

Butter for pan
1 cup blanched slivered almonds
1 1/2 cups sugar
1 cup all-purpose flour, sifted
1/2 teaspoon salt
8 egg whites
1/2 cup melted butter, cooled
1 375-milliliter bottle orange muscat wine
1 cup water
1/4 cup plus 2 tablespoons sugar
1/2 vanilla bean, split
4 stalks rhubarb, trimmed, cut into 1 1/4-inch lengths and then cut lengthwise into thin slices
18 strawberries, hulled and sliced thin
Powdered sugar

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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