Photo: David Holifield
almond cake with strawberry-rhubarb compote
16 ingredients
openrecipes
Remember those ? Did you wonder why one would make a list that numbered, say, 17 and not some easily identifiable round number such as 20? I mean, once you’ve gotten to 17, are those last three so difficult, so clearly going to push a blogger over the edge that it simply cannot be done? No, you don’t think about this? Well, lucky you.
Estimated Nutrition (whole recipe, rough)
816
Calories
21g
Protein
19g
Fat
142g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound strawberries, rinsed and hulled
- 1 pound rhubarb, trimmed
- 1 lemon
- 3/4 cup granulated sugar
- Butter and flour for the pan(s)
- 7 ounces almond paste
- 1/4 cup granulated sugar
- 4 ounces unsalted butter, cut into small pieces and chilled
- 2 tablespoons honey
- 3 large eggs
- 2 tablespoons amaretto, plus additional for brushing
- 1/3 cup all-purpose flour, sifted (we used matzo meal with success, though finely grinding it first would have been a better idea)
- Kosher salt
- 1/3 to 1/2 cup sliced almonds, toasted
- Confectioners’ sugar
- 3/4 cup crème fraîche, whipped to soft peaks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes