Almond Cake with Strawberry Rhubarb Compote

gâteau aux amandes, compote de fraises et de rhubarbe

Yes please.

Originally I was going to make this for Mark’s birthday, but the Foster house was stricken with a virus that left us sweaty heaps Memorial Day Weekend- so we put this off for a bit.

I had already made the Strawberry Rhubarb Compote, and it kept quite nicely while waiting for us to get a bit more healthy to enjoy the cake.

What makes it almond you may ask?

Almond paste.  Delicious!  Whip with sugar until crumbly.

Get your Sous Chef to add cold butter cubes and continue to mix until light and fluffy.

Mix in some honey, and add the eggs one at a time.

Add Amaretto, flour, and a pinch of salt.  Mix to combine.

Scrape batter into prepared pans.  We used mini spring forms.

Bake for about 15 minutes.  Allow to cool on a rack.

When it is time to serve, cut the small cake in half.  Top with some toasted almonds and a sprinkle of powdered sugar.

Serve with a generous helping of compote and some whipped creme fraiche.


Foolishly, Mason opted for an orange popcycle.  Sucker.

You can tell from this photo that in my cake coma I nearly forgot to take a fork picture.  I enjoyed this cake tremendously- and NOT too time consuming at all.  A great make ahead dessert.

Bonus- I put the extra compote on a waffle for breakfast this morning.  A girl’s gotta get her fruit!

Recipe can be found here from the Bouchon cookbook.

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