Toasted Almond Poundcake with Pan-Roasted Strawberries and Strawberry-Rhubarb Compote

By á-2053

Ingredients

• 1 cup plus 1 Tbs. unsalted butter
• 5 large eggs
• 1 3/4 cups sugar, plus more to taste
• 1 1/3 cups almond flour
• 1 1/4 cups cake flour
• 1 tsp. grated tangerine zest
• 2 Tbs. sliced almonds
• 3 pints strawberries, hulled
• 4 cups trimmed, sliced rhubarb

Preparation

Step 1

Preheat oven to 350. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.

Using an electric mixer fitted with shisk 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 egg mixture until thoroughly combined. Fold in rest of flour in two batches. Fold in all but 2 Tbs. 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 - 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foild and continue baking. Let cool on a rack before inverting.

Meanwhile, make the compote. In a medium saucepan, combine 1 pint of strawberries, rhubarb, 3/4 cup sugar and 1/4 cup water. Bring to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cook, 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 rel4ease their juices and sugar dissolves. Serve slices of the boundcake surrounded by strawverry-rhubarb compone and topped with strawberries.