This week's Resolution Recipe

[madbaker]

This may look difficult, but it really wasn't. It helps that everything can be made ahead of time. goldenstag, this one's for you.
Or, Almond Cake with Strawberry-Rhubarb Compote

Compote:
1 lb strawberries, rinsed and hulled
1 lb rhubarb, trimmed
1 Meyer lemon
3/4 cup sugar

Take 4 oz of the smallest strawberries, cut lengthwise into quarters and set aside.
Cut remaining berries in quarters and place in a medium saucepan. Pull away and discard rhubarb strings (the ones that run the length of the stalks.) Cut stalks into 3/4-inch pieces and add to saucepan. Zest lemon and squeeze 1 Tbsp juice into the pan. Add sugar and stir to coat the fruit.

Cook over medium-high heat, stirring to dissolve sugar. Boil 4 minutes to reduce liquid, then reduce heat and simmer for 2 minutes until the rhubarb is soft. Remove from heat and stir in the reserved strawberries. Cool to room temperature, then refrigerate.

Cake:
7 oz almond paste
1/4 cup sugar
4 oz unsalted butter, cut in small pieces
2 tbsp honey
3 large eggs
2 tbsp amaretto, plus additional for brushing
1/3 cup flour, sifted
pinch salt
1/2 cup sliced toasted almonds
powdered sugar for sifting
3/4 cup creme fraiche, whipped to soft peaks

Heat oven to 350. Butter and flour an 8" springform pan, then line bottom with parchment and butter/flour it.

Place almond paste and sugar in a mixing bowl and cream the mixture on low speed to break up the almond paste. Increase the speed for 2 minutes until the paste is broken up into fine particles. Add butter and mix for 4-5 minutes, until the mixture is light in color and airy. 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 eggs one at a time, beating until each one is fully incorporated before adding the next. Add amaretto, flour, salt, and mix just enough to combine. Scrape batter into the pan and smooth the top. Bake for 25-35 minutes, until the cake is golden and springs back when pressed. Cool on a rack.

Unmold the cake onto the rack, remove the parchment, then re-invert so that the original top is once again the top. Brush the top with amaretto and sprinkle with the toasted almonds. Dust with powdered sugar. To serve, cut in eighths and dollop compote and creme fraiche over the top.

What worked: This was really, really tasty. Pretty, too. I didn't have enough rhubarb, so the compote was runnier than it should have been, but that didn't seem to matter and the flavor was excellent. I liked the tang of the whipped creme fraiche better than whipped cream - I may steal that for other cakes.
We didn't have any amaretto, so I borrowed some honey liqueur from the Upstairs Neighbors ("Aaaaah! It's covered in bees!") and that was fine. I'd like to try it again with amaretto, though.

What didn't: I didn't whip the butter enough, so the cake was denser than it should have been. I forgot to sift the powdered sugar over, too. I don't think anyone noticed.

Will I make it again? I probably will as it's a good showy piece, at least in strawberry season.
I got many positive comments from the table: "Mmmmmmm." "A 9.2 from the Ukrainian judge." "This would not be out of place in a restaurant."

Fnord.

Comments

[goldenstag.livejournal.com]

.goldenstag, this one's for you.

Er, thanks? <g> Yum, virtual cake. It's not as fattening that way.

[madbaker.livejournal.com]

I know how much you love almond paste...

[goldenstag.livejournal.com]

Well, I've gotten better about that over time. I mean, the wedding cake in question was a loooong time ago (1978 -- lasted two years in the freezer served out in bits over tha time, so 1980) -- 25 years ... I am still not all that fond of Ameretto, but part of that is that it's just too sweet.