Bouchon's Almond Cake with Strawberry Rhubarb Compote
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.
Servings: 8 slices
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.
Notes
Original recipe from Thomas Keller's book, 'Bouchon'. Compote recipe slightly adjusted.