Mother's Day Almond Cake - Dallas News | myFOXdfw.com

Mother's Day Almond Cake

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(WJBK) - Almond Cake With Strawberry Rhubarb Sauce
Yield: Serves 10
This recipe is adapted from Claudia Roden’s book “The Food of Spain

Ingredients:
1/2 pound (1 3/4 cups) blanched whole almonds
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners’ sugar for dusting
3 cups fresh rhubarb, cut into ½” pieces
¾ cup sugar
¼ cup water or white wine
1 pint strawberries, stemmed & quartered

Directions:
1. Finely grind the almonds in a food processor.
2. With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
3. With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
4. Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
5. Just before serving, dust the top of the cake with confectioners' sugar.
6. While the cake is baking, place the rhubarb, sugar, and water in a sauce pan and bring to a simmer over medium heat.
7. Simmer the rhubarb for about 10 minutes or until the sugar is dissolved and the rhubarb is tender.
8. Remove the rhubarb from the heat and stir in the strawberries.  Allow the mixture to cool to room temperature or chill before serving.
9. Serve each slice of the cake with a few spoons of the strawberry rhubarb sauce.

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