Almond cake with strawberry-rhubarb compote from Smitten Kitchen by Deb Perelman

  • almond paste
  • honey
  • Show all ingredients...

  • EYB Comments

    Kosher for Passover if matzo meal is substituted for flour.

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Notes about this recipe

  • Eat Your Books

    Kosher for Passover if matzo meal is substituted for flour.

  • Jane on May 18, 2019

    A lovely spring dessert. I couldn't see how the almond paste was going to blend well using a mixer so I used the processor instead and it worked much better. The combination of the cake, compote and creme fraiche was wonderful.

  • Rutabaga on April 22, 2019

    This cake is quite good, moist and full of almond flavor without being too sweet. Since rhubarb wasn't yet available, I instead served it with sugared strawberries that had spent a few hours macerating.

  • raybun on May 29, 2017

    I loved this cake and the compote. I had just bought a huge bunch of rhubarb at the market this weekend and EYB pointed me in the direction of this recipe. I used one of my last blocks of marzipan from Ikea (yes, you read that right $2.49/200g!). Delicious.

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