Oh Yum. Oh YUM YUM YUM. This was the perfect dessert for our Memorial Day BBQ.
My friend Sarah and I checked out Folklife and saw my friends band play…I always forget Folklife is for ALL Folks and there is some really good people watching.
The boys had all the cameras and took some pics for us! That’s me, Andrea (SF), Lydia, Sarah, and Julie! It was so great spending time with the people I see often and the ones I don’t see enough! We had BBQ chicken and steak, (Brad was the BBQ master!) fruit salad, pasta salad, potato salad, rosemary lemonade cocktails and we ate this…
And then Brad and I went to see Craig Ferguson!! I need to go see more live comedy…SO FUNNY! We also spent Monday working off the BBQ at Greenlake and enjoyed a relaxing afternoon and dinner at Emmer & Rye down the street!
But I want to also mention the immense thanks I have for all of the men and women who have served our country and hope that during all of the sun and BBQ’s that everyone was enjoying because of the Memorial Holiday that they were able to take a moment to remember those who have lost their lives or families who have lost a loved one and for those who are currently serving as well. Thank You!
I hope your Memorial Day was wonderful and that you go and make this dessert this weekend!
Almond Cake with Strawberry Rhubarb Compote from Smitten Kitchen
For the compote
- 1 pound strawberries, rinsed and hulled
- 1 pound rhubarb, trimmed
- 1 lemon
- 3/4 cup sugar
For the almond cake
- Cooking spray and flour for the pan
- 7 ounces almond paste
- 1/4 cup 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
- 1/3 to 1/2 cup sliced almonds, toasted
- Powdered sugar
- Crème fraîche
For 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 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.
For the cake
Preheat the oven to 350°F. Butter and flour the bottom and sides of an 8-inch round cake pan and line its bottom with a circle of parchment paper.
Place the almond paste and sugar in a large bowl. 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.
Scrape the batter into the prepared pan and smooth the top. Bake for about 25 minutes, or until the cake is golden and springs back when pressed. Transfer to a rack to cool.
Invert the 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 with amaretto and sprinkle with the toasted almonds. Dust with confectioners’ sugar. To serve, cut the cake into wedges. Serve with a dollop of whipped crème fraîche and the strawberry-rhubarb compote.