8/13/2019 Almond Cake With Strawberry-Rhubarb Compote

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Almond Cake with Strawberry-Rhubarb Compote [Gâteau aux Amandes]

Adapted from Thomas Keller’s Bouchon (via Leite’s Culinaria)

For the compote1 pound strawberries rinsed and hulled

1 pound rhubarb trimmed1 lemon

!"# cup $ranulated su$ar 

For the almond ca%e

Butter and flour for the pan(s)

& ounces almond paste1"# cup $ranulated su$ar 

# ounces unsalted butter cut into small pieces and chilled

' tablespoons hone

! lar$e e$$s

' tablespoons amaretto plus additional for brushin$1"! cup allpurpose flour sifted (we used mat*o meal with success thou$h finel

$rindin$ it first would have been a better idea)Kosher salt

1"! to 1"' cup sliced almonds toasted

Confectioners’ su$ar 

!"# cup creme fraiche whipped to soft pea%s

+a%e the compote

1, -elect about # ounces of the smallest strawberries and cut len$thwise into .uarters,

These will be added raw to the coo%ed compote/ set aside,

', Cut the remainin$ lar$er berries in halves or .uarters so that the pieces are about thesame si*e, (0ou should have about ' 1"' cups,) lace them in a medium saucepan,

!, 2ith a parin$ %nife pull awa and discard the strin$s that run the len$th of the rhubarb

stal%s, Cut the stal%s into !"#inch pieces (ou should have about ! cups) and add to the

saucepan,

#, 3se a fine $rater or a +icroplane to *est the lemon, Add 1 teaspoon of the *est to the pan, -.uee*e 1 tablespoon of 4uice and add it to the pan, Add the su$ar and stir to coat

the fruit,

5, lace the pan over mediumhi$h heat and coo% stirrin$ often to dissolve the su$ar, B

the time the su$ar has dissolved the fruit will have released a lot of 4uice, Boil for about# minutes to reduce the li.uid somewhat then reduce the heat and simmer for another '

minutes or until the rhubarb is soft, 6on’t worr if some of the rhubarb falls apart,

8/13/2019 Almond Cake With Strawberry-Rhubarb Compote

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7, Ta%e pan off the stove and stir in reserved strawberries, Cool to room temperature

then refri$erate in a covered container until cold, (This ma%es about # cups of compote

 but the e8tra will %eep for a couple of wee%s and is delicious for brea%fast especiallwith cr9me fra:che,)

+a%e the ca%e1, reheat the oven to !5;<F (1&5<C), Butter and flour four #b1 !"#inchhi$h

miniature sprin$form pans or butter and flour the bottom and sides of an =inch roundca%e pan, >f usin$ the =inch pan line its bottom with a circle of parchment paper/ this

isn’t necessar with the small pans,

', lace the almond paste and su$ar in the bowl of a heavdut mi8er fitted with the paddle attachment or in another lar$e bowl if usin$ a handheld mi8er, Be$in to cream the

mi8ture on low speed to brea% up the almond paste then increase the speed to medium

for about ' minutes or until the paste is bro%en into fine particles,

!, Add the butter and mi8 for # to 5 minutes or until the mi8ture is li$ht in color and air/stop the machine and scrape down the sides as necessar, >t is important to mi8 lon$

enou$h or the ca%e will have a dense te8ture,

#, +i8 in the hone then add the e$$s one at a time beatin$ until each one is full

incorporated before addin$ the ne8t, Add the amaretto flour and a pinch of salt and mi8 4ust to combine,

5, -crape the batter into the prepared pan(s) and smooth the top, Ba%e the small ca%es for

about 15 minutes the lar$e one for about '5 minutes or until the ca%e is $olden and

sprin$s bac% when pressed, Transfer to a rac% to cool,

7, 3nmold the small ca%es or invert the lar$e ca%e onto the rac% remove the parchment paper and invert the ca%e a$ain so that the top is once a$ain facin$ upward, Brush the top

of the ca%e(s) with amaretto and sprin%le with the toasted almonds, 6ust with

confectioners’ su$ar, (The lar$e and small ca%es can be stored well wrapped at roomtemperature for up to ' das,) To serve cut the small ca%es in half or the lar$e ca%e into

wed$es, -erve with a dollop of whipped creme fraiche and the strawberrrhubarb

compote,