Recipe Almond, Strawberry, and Rhubarb Cake
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Auteur : Marysol FoucaultInternet : https://foodlavie.com/recettes/gateau-aux-amandes-fraises-et-rhubarbe
Total Time: 1 hr 10 min
Preparation 25 min
Baking 45 min
INGRÉDIENTS
PRÉPARATION
Preparation 25 min
Baking 45 min
INGRÉDIENTS
- 225 g (1/2 lb) almond paste, thinly sliced, room temperature
- 375 ml (1 1/2 cups) butter, cubed, room temperature
- 250 ml (1 cup) sugar
- 6 eggs
- 310 g (2/3 cup) all-purpose white flour
- 10 ml (2 tsp) baking powder
- 15 ml (1 tbsp) vanilla extract
- 85 ml (1/3 cup) almond flour
- 1.5 L (6 cups) strawberries and rhubarb, chopped
- 85 ml (1/3 cup) sugar
- Lemon juice to taste
- Powdered sugar to taste
PRÉPARATION
- Preheat oven to 325°F. Line a 9 x 13-inch Pyrex or other baking dish with parchment paper.
- In the bowl of a KitchenAid-type mixer, mix the almond paste, butter, and sugar at low speed to start, then gradually increase the speed for about 4 minutes.
- Add the eggs one at a time. The mixture should double in volume and turn pale. Stop the mixer occasionally to thoroughly scrape the bottom and sides of the bowl with a spatula. Mix until well blended.
- Using a spatula, stir in the flour, baking powder, almond flour, and vanilla.
- Pour the mixture into the prepared pan lined with parchment paper. Bake for about 45 minutes and check for doneness by inserting a toothpick in the center. The toothpick should come out free of particles, as nothing should stick to it when the mixture is fully baked. Baking times may vary depending on the oven.
- While the cake is baking, make the fruit compote by reducing the strawberries with the rhubarb and sugar over low heat in a small saucepan. It should be quite thick. Adjust the acidity with lemon juice if needed.
- Serve with the cake still warm or at room temperature. Finish by sprinkling with powdered sugar.
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