This Almond Cake with Strawberry Rhubarb Compote is absolutely exquisite! Intense almond flavor paired with a sweet and tart compote, all topped with fresh whipped cream.
The Most Delicious Dessert
We all have our favorites, despite how difficult it can be to choose. When it comes to dessert I find this to be a particularly difficult task, since I love sweet things so much. However, it’s rather easy for me to narrow down my top 5 sweet treats, especially if I can name a flavor as opposed to a specific dish. Almond flavored desserts rank at the top for me. And this Almond Cake with Strawberry Rhubarb Compote has left me so sincerely weak in the knees, I implore you: make it!
This recipe is from Thomas Keller’s book, “Bouchon”. It’s a fabulous book that I purchased following my first visit to the restaurant of the same name. Although I didn’t have this cake while visiting the restaurant, it naturally caught my eye, and has surpassed every expectation on the multiple occasions I’ve made it.
What’s In Almond Cake?
The simple cake calls for humble ingredients that are simply creamed together. The end result is a light and rich cake that is so perfectly scented and flavored with almond, it might just sweet you off your feet. Here’s what’s in it:
First things first – Almond Paste: You can find this blend of almonds and sugar in most grocery aisles in the baking section. It’s a dense paste that’s concentrated almond flavor is addicting.
- Sugar
- Butter
- Honey
- Eggs
- Flour
- Amaretto
- Flour
- Salt
How To Make Almond Cake
- Preheat oven to 350°. Butter and flour the bottom of an 8-inch pan, topping with parchment paper.
- Cream almond paste and sugar together in the bowl of your stand mixer, until the almond paste breaks up. This should take about two minutes, as you continue to increase the speed. Add butter, whipping for a solid 4 to 5 minutes, until the mixture is completely combined. It’s important to ensure that you completely incorporate these ingredients together, or else your cake will be dense.
- Add honey and eggs, one at a time, beating the mixture until each is fully incorporated. Next add the amaretto, flour, and salt and mix just to combine.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 20 minutes, or until the cake is lightly golden brown on top, and a cake tester inserted comes out clean. Take extra care to not overbake this cake: you won’t regret it!
- Remove from the oven and allow to cool in the pan for 10 minutes. Invert the cake onto a cooling rack and allow it to cool as you prepare the remaining ingredients.
What To Serve with Almond Cake
This exquisite cake is fabulous on its own, but why not make a good thing even better? The addition of a simple strawberry rhubarb compote that’s made right on your stovetop, along with fresh whipped cream is the perfect touch to take this dessert over the top (in the very best way).
How To Make Strawberry Rhubarb Compote
- Combine all ingredients in a medium saucepan and set over medium heat. Allow the mixture to come together, stirring to incorporate the sugar.
- After cooking for about five minutes, the mixture should begin to release some liquid. Continue cooking, stirring sporadically, until the mixture has slightly thickened, about 10 minutes. Watch carefully to ensure the mixture doesn’t burn.
- Remove from the stovetop, allowing the mixture to cool slightly. Transfer to a glass jar or container to store in the refrigerator.
Tools To Make Almond Cake with Strawberry Rhubarb Compote
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Bouchon's Almond Cake with Strawberry Rhubarb Compote
Equipment
- 1 8 inch cake pan
Ingredients
For the almond cake:
- Butter and flour for pan
- 8 ounces almond paste
- 1/4 cup sugar
- 8 Tbsp unsalted butter, cut into small pieces and chilled
- 2 Tbsp honey
- 3 eggs
- 2 Tbsp Amaretto, more for brushing on cake
- 1/3 cup all-purpose flour, sifted
- Kosher salt
- Powdered sugar and toasted sliced almonds, for topping
For the strawberry rhubarb compote:
- 1 lb strawberries, washed, hulled, and cut into bite-sized pieces
- 1 lb rhubarb, washed, trimmed, and cut into similar bite-sized pieces to strawberries
- 1 lemon, zested and 1 tablespoon juice reserved
- 3/4 cup sugar
For the whipped cream:
- 1 cup heavy whipping cream
- 1 Tbsp powdered sugar
Instructions
For the almond cake:
- Preheat oven to 350°. Butter and flour the bottom of an 8-inch pan, topping with parchment paper.
- Cream almond paste and sugar together in the bowl of your stand mixer, until the almond paste breaks up. This should take about two minutes, as you continue to increase the speed. Add butter, whipping for a solid 4 to 5 minutes, until the mixture is completely combined. It’s important to ensure that you completely incorporate these ingredients together, or else your cake will be dense.
- Add honey and eggs, one at a time, beating the mixture until each is fully incorporated. Next add the amaretto, flour, and salt and mix just to combine.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 20 minutes, or until the cake is lightly golden brown on top, and a cake tester inserted comes out clean. Take extra care to not overbake this cake: you won’t regret it!
- Remove from the oven and allow to cool in the pan for 10 minutes. Invert the cake onto a cooling rack and allow it to cool as you prepare the remaining ingredients.
For the strawberry rhubarb compote:
- Combine all ingredients in a medium saucepan and set over medium heat. Allow the mixture to come together, stirring to incorporate the sugar.
- After cooking for about five minutes, the mixture should begin to release some liquid. Continue cooking, stirring sporadically, until the mixture has slightly thickened, about 10 minutes. Watch carefully to ensure the mixture doesn’t burn.
- Remove from the stovetop, allowing the mixture to cool slightly. Transfer to a glass jar or container to store in the refrigerator.
For the whipped cream:
- Combine heavy cream and powdered sugar in a large mixing bowl. Use a hand mixer to whip until stiff peaks.
To serve:
- Once the cake is completely cooled, brush the top with the remaining amaretto. Allow to soak in for five minutes, then sprinkle with powdered sugar and top with sliced almonds. Top slices of the cake with whipped cream and the strawberry rhubarb compote.