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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sHaRo studios
[email protected]Thank you for sharing this recipe!
Ephraim Museko
[email protected]This is the best poundcake I've ever had!
Fatuma Mustapha
[email protected]I will definitely be making this again.
Rayan Manoubi
[email protected]This cake was a hit with my friends! Everyone loved it.
Jay Arkinson
[email protected]Delicious!
Eli Ott
[email protected]The toasted almonds added a wonderful crunch and flavor to the poundcake, and the strawberry-rhubarb compote was the perfect finishing touch. It was moist and flavorful, and the compote was tart and sweet. I will definitely be making this again!
MD Hasanur Rahman
[email protected]This cake was easy to make and turned out great! The toasted almonds added a nice crunch and flavor, and the strawberry-rhubarb compote was the perfect complement. I would definitely recommend this recipe.
Clifford Youmans
[email protected]This cake was a hit with my family! Everyone loved the combination of the toasted almonds and the strawberry-rhubarb compote. The cake was moist and flavorful, and the compote was tart and sweet. I will definitely be making this again!
Willie james Cade jr
[email protected]This poundcake is a keeper! It's moist and flavorful, and the strawberry-rhubarb compote is the perfect finishing touch. I will definitely be making this again and again.
Mavis Syster
[email protected]This cake was delicious! I loved the combination of the toasted almonds and the strawberry-rhubarb compote. The cake was moist and flavorful, and the compote was tart and sweet. I will definitely be making this again!
Alex Gii
[email protected]The poundcake was easy to make and turned out great! The compote was also very easy to make and added a nice touch of sweetness and tartness to the cake. I would definitely recommend this recipe.
Dean Leffew
[email protected]This poundcake was a delight! The toasted almonds added a wonderful crunch and flavor, and the strawberry-rhubarb compote was the perfect complement. It was moist and flavorful, and the compote was tart and sweet. I will definitely be making this aga