This fine almond cake will make your day. So it did to me. It is totally fluffy and in combination with a sweet-sour compote of strawberries and rhubarb it tastes really great.
I hope you like the recipe and enjoy making the cake and compote yourself.
For the almond cake:
1 lemon (we need the zest and the juice)
200 g butter (room temperature)
170 g sugar (120 g for the sponge – 50 g for the egg-whites)
1 pinch of salt
4 eggs (separated in yolk and white)
200 g ground almonds
60 g flour
2 tsp baking powder
1 tsp confectioner´s sugar
For the compote:
800 g rhubarb (washed, skinned and cut in pieces)
100 g sugar
500 g strawberries (washed and cut in pieces)
You also need:
Spring form tin 10 inch (26 cm), buttered
Oven at 360°F/180°C (upper/lower heat)
For the compote mix the prepared rhubarb with the sugar. Let it rest for at least 10 minutes, until some water collected on the ground. Let it simmer on low heat until smooth. Put aside to cool down. Add the strawberries when it is cooled down completely.
For the cake fill the butter, 120 g of the sugar and a pinch of salt into a bowl and mix for at least 8 – 10 Minutes.
Add the egg-yolks one after the other. Make sure, that every egg is completely incorporated until you add the next one.
In a separate bowl now mix the egg-whites until foamy and add slowly the rest of the sugar. Mix until stiff.
Put aside 2 tbsp of the almonds. Mix the rest of it together with the lemon zest, flour and baking powder.
Incorporate this mixture with a spatula together with the lemon juice into the butter-egg-mixture.
With the spatula now incorporate the stiff egg-white until you have a homogenous dough.
Into the buttered tin form spread the 2 tbsp of ground almonds and add the dough.
Put it into your pre-heated oven for 35 to 40 minutes.
After the baking time (when you did your test with a toothpic inserted) let it rest for at least 10 minutes, until you open your tin form.
Cover your cooled down cake with some icing sugar before you serve it.
I hope you enjoy the recipe as I did.