Toasted-Almond Poundcake With Strawberry-Rhubarb Compote
- Total Time
- 1 hour 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1cup (2 sticks) plus 1 tablespoon unsalted butter
- 5large eggs
- 1¾cups sugar, plus more to taste
- 1⅓cups almond flour
- 1¼cups cake flour
- ½teaspoon salt
- 1teaspoon grated tangerine zest
- 2tablespoons sliced almonds
- 2pounds strawberries, hulled
- 4cups trimmed, sliced rhubarb
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
679 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 76 grams carbohydrates; 6 grams dietary fiber; 51 grams sugars; 12 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
- Step 2
Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
- Step 3
In a bowl, sift together almond flour, cake flour and zest. Fold ⅓ 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.
- Step 4
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.
- Step 5
Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, ¾ cup sugar and ¼ 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.
- Step 6
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.
Private Notes
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Cooking Notes
Mary Beth
Question: why is it called toasted? Do you toast the cake slices just prior to serving?
Dan
The description for the recipe refers to whisking the flour mixture and the butter into the beaten eggs and sugar. The recipe calls for folding it in. Whisking and folding are not the same. Is it to be folded in like egg whites in some recipes or is it to be whisked?
Karen
Pound cake is not supposed to be light - it is by definition a dense cake with a fine, tight crumb, able to stand up to things like compotes or macerated berries being sluiced on top, or being toasted or buttered... Oh, and the eggs *are* leavening - the 3 minute whisking aerates the mixture. If you short the whisking time, you might end up with insufficient "lift" in the cake. It also helps if your eggs are at room temperature. (Actually, everything should start at room temp.)
Nan
The almonds sprinkled on top of the batter before baking become toasted while the cake is baking.
Madeline Block
I may have missed it, but it appears the instructions on when to incorporate the salt are missing.
Chef Becca
Add the salt with the dry ingredients.
V Begley
Disappointing. I made my own toasted almond flour and added almond extract, yet the almond flavor was weak. The oddness of a cake with 5 eggs and no leavening left mine too dense, lacking that desirbale lightness of pound cake. The stawberry garnish was essential to keeping the plates look good. And I wish I had puddled the rhubarb under the cake rather than spoon it over.
Margery
Delicious moist cake. Need loaf pan size. I used 4 1/2" x 9" and it leaked over sides into oven.
Dawn Renee Spencer
The sliced almonds on top of the cake toast as the cake bakes.
Peggy
Ahhhh - the power of the hyphen!
DawnB
Despite my efforts to ruin it, this turned out amazing. I neglected to watch the butter so it boiled a bit. I didn't sift the flours and missed the salt in the ingredient list. I whisked in the flours instead of folding. I used a standard glass loaf pan and it fit just fine. I used the full amount of butter for the almonds (poured rather than brushed -- either more almonds or less butter). I used lemon zest instead of tangerine because it's what I had. Delicious and 100% would make again.
shelley
I’m unclear on how to “fold” room temp butter into a wet batter. Was the butter supposed to be melted?
Randy
See: Step One.
Lisa
For reference: *I used a 9 x 4 loaf pan and it was perfect size *2 tbsp butter brushed on top is too much, in MHO, bc it kept the middle top too moist and I had to leave the cake in the oven longer than expected to get that portion fully cooked, which of course dried out the cake a bit. Next time I will try half the amount. *had no fresh oranges so used fresh lemon zest - yummy but looking forward to next time with fresh orange zest *And yes, there will be a next time because this was so easy!
mdb
Delightful.
Alex
This recipe made way too much for 1 loaf pan! Mine spilled out all over the sides. I think this is supposed to make 2 loaf pans.
Meg
It says 1-3/4 cups of sugar. But the directions call for adding only a cup of sugar to the eggs. Where does the other 3/4 cup of sugar come in?
Randy
Step Five: Combine 3/4 cup sugar with fruit & water to make the compote.
greg
Completely disastrous. Way too much batter for one loaf pan. Good thing I had something to catch the pound cake lava cascading over the sides. Sad waste of ingredients.
Cinzia Moriconi
Sift dry ingredients before beating the eggs, so eggs don't sit around and lose volume. Citrus zest will not pass through my sifter; add it after sifting.
Chef Becca
Add the salt with the dry ingredients.
Madeline Block
I may have missed it, but it appears the instructions on when to incorporate the salt are missing.
Margery
Delicious moist cake. Need loaf pan size. I used 4 1/2" x 9" and it leaked over sides into oven.
Lindsay
Easy to make and was delicious
Added a dollop of whipped cream.
Margie
Is almond meal flour and almond flour the same thing? I can't seem to locate anything that is labeled simply almond flour.
Patricia
Yes,they are the same.
Hannakli
Could someone comment on making this with an equal measure of just egg whites (no yolks), say 250 g of egg whites to substitute for 5 whloe eggs. I ask because I am endlessly finding myself with leftover whites and this recipe seemed like it might be conducive to alteration.
V Begley
Disappointing. I made my own toasted almond flour and added almond extract, yet the almond flavor was weak. The oddness of a cake with 5 eggs and no leavening left mine too dense, lacking that desirbale lightness of pound cake. The stawberry garnish was essential to keeping the plates look good. And I wish I had puddled the rhubarb under the cake rather than spoon it over.
Karen
Pound cake is not supposed to be light - it is by definition a dense cake with a fine, tight crumb, able to stand up to things like compotes or macerated berries being sluiced on top, or being toasted or buttered... Oh, and the eggs *are* leavening - the 3 minute whisking aerates the mixture. If you short the whisking time, you might end up with insufficient "lift" in the cake. It also helps if your eggs are at room temperature. (Actually, everything should start at room temp.)
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