TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE
Poundcake is like brownies: a baker's challenge that sounds like child's play. The name itself is traditionally half the recipe - a pound each of butter, eggs, sugar and flour - but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce. This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter. Although the proportions are the same as for any other poundcake, the result is almost spongy, with a fine crumb.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
- Using an electric mixer fitted with whisk 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 eggs until thoroughly combined. Fold in rest of flour in 2 batches. Fold in all but 2 tablespoons 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 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Let cool on a rack before inverting.
- Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water. Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cool, 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 release their juices and sugar dissolves. Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 1 gram
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Bilguun Bilguun
[email protected]Overall, this was a great recipe. The cake was moist and flavorful, and the compote was the perfect topping. I would definitely recommend it.
chinasa precious
[email protected]This cake was a disappointment. It was dry and bland. The compote was also too tart. I would not recommend this recipe.
Alexis Hess
[email protected]This cake was amazing! The almond flavor was perfect and the compote was the perfect finishing touch. I will definitely be making this again.
Skyhomes islamabad Real estate advisors
[email protected]This cake was a bit too sweet for my taste, but the compote was delicious. I would probably reduce the amount of sugar in the cake next time.
Katy Stanley
[email protected]I love the almond flavor in this cake. The compote is also a great addition. I would definitely make this recipe again.
Rojina akther Rojina akther
[email protected]This cake was easy to make and turned out beautifully. The compote was also delicious. I would definitely recommend this recipe.
Steven Michael
[email protected]I've made this cake several times and it's always a hit. The almond flavor is wonderful and the compote is the perfect finishing touch.
Ruma Alam
[email protected]Delicious!
Adam Ortega
[email protected]This recipe is a keeper! The cake was moist and flavorful, and the compote was the perfect topping. I can't wait to make it again.
Kevin zodnik
[email protected]The cake was a bit dry for my taste, but the compote was amazing. I'll definitely be making the compote again, but I'll try a different pound cake recipe next time.
Roktim Hasan
[email protected]This cake was a hit with my family and friends. The almond flavor was subtle and the compote was the perfect balance of sweet and tart. I would highly recommend this recipe!
T Small
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were impressive. The cake turned out beautifully and the compote was delicious. I'll definitely be making this again.
ramona peterson
[email protected]This toasted almond pound cake with strawberry rhubarb compote was a delightful treat. The cake was moist and flavorful, with a nice almondy crunch. The compote was the perfect complement, with its tart and tangy sweetness. I would definitely make th