Almond Cake with Strawberry-Rhubarb Compote [Gteau aux Amandes] Adapted from Thomas Kellers Bouchon (via Leites

Culinaria) For the compote 1 pound strawberries rinsed and hulled 1 pound rhubarb trimmed 1 lemon !"# cup $ranulated su$ar For the almond ca%e Butter and flour for the pan(s) & ounces almond paste 1"# cup $ranulated su$ar # ounces unsalted butter cut into small pieces and chilled ' tablespoons hone( ! lar$e e$$s ' tablespoons amaretto plus additional for brushin$ 1"! cup all)purpose flour sifted (we used mat*o meal with success thou$h finel( $rindin$ it first would have been a better idea) Kosher salt 1"! to 1"' cup sliced almonds toasted Confectioners su$ar !"# cup creme fraiche whipped to soft pea%s +a%e the compote 1, -elect about # ounces of the smallest strawberries and cut len$thwise into .uarters, These will be added raw to the coo%ed compote/ set aside, ', Cut the remainin$ lar$er berries in halves or .uarters so that the pieces are about the same si*e, (0ou should have about ' 1"' cups,) 1lace them in a medium saucepan, !, 2ith a parin$ %nife pull awa( and discard the strin$s that run the len$th of the rhubarb stal%s, Cut the stal%s into !"#)inch pieces ((ou should have about ! cups) and add to the saucepan, #, 3se a fine $rater or a +icroplane to *est the lemon, Add 1 teaspoon of the *est to the pan, -.uee*e 1 tablespoon of 4uice and add it to the pan, Add the su$ar and stir to coat the fruit, 5, 1lace the pan over medium)hi$h heat and coo% stirrin$ often to dissolve the su$ar, B( the time the su$ar has dissolved the fruit will have released a lot of 4uice, Boil for about # minutes to reduce the li.uid somewhat then reduce the heat and simmer for another ' minutes or until the rhubarb is soft, 6ont worr( if some of the rhubarb falls apart,

7, Ta%e pan off the stove and stir in reserved strawberries, Cool to room temperature then refri$erate in a covered container until cold, (This ma%es about # cups of compote but the e8tra will %eep for a couple of wee%s and is delicious for brea%fast especiall( with cr9me fra:che,) +a%e the ca%e 1, 1reheat the oven to !5;<F (1&5<C), Butter and flour four #)b()1 !"#)inch)hi$h miniature sprin$form pans or butter and flour the bottom and sides of an =)inch round ca%e pan, >f usin$ the =)inch pan line its bottom with a circle of parchment paper/ this isnt necessar( with the small pans, ', 1lace the almond paste and su$ar in the bowl of a heav()dut( mi8er fitted with the paddle attachment or in another lar$e bowl if usin$ a handheld mi8er, Be$in to cream the mi8ture on low speed to brea% up the almond paste then increase the speed to medium for about ' minutes or until the paste is bro%en into fine particles, !, Add the butter and mi8 for # to 5 minutes or until the mi8ture is li$ht in color and air(/ stop the machine and scrape down the sides as necessar(, >t is important to mi8 lon$ enou$h or the ca%e will have a dense te8ture, #, +i8 in the hone( then add the e$$s one at a time beatin$ until each one is full( incorporated before addin$ the ne8t, Add the amaretto flour and a pinch of salt and mi8 4ust to combine, 5, -crape the batter into the prepared pan(s) and smooth the top, Ba%e the small ca%es for about 15 minutes the lar$e one for about '5 minutes or until the ca%e is $olden and sprin$s bac% when pressed, Transfer to a rac% to cool, 7, 3nmold the small ca%es or invert the lar$e ca%e onto the rac% remove the parchment paper and invert the ca%e a$ain so that the top is once a$ain facin$ upward, Brush the top of the ca%e(s) with amaretto and sprin%le with the toasted almonds, 6ust with confectioners su$ar, (The lar$e and small ca%es can be stored well wrapped at room temperature for up to ' da(s,) To serve cut the small ca%es in half or the lar$e ca%e into wed$es, -erve with a dollop of whipped creme fraiche and the strawberr()rhubarb compote,