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Toasted-Almond Cake with Strawberries in Rosé-Water Syrup

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Toasted-Almond Cake with Strawberries in Rosé-Water Syrup

Toasted-Almond Cake with Strawberries in Rosé-Water Syrup

amanda

Equipment

  • - Stand Mixer or Hand Mixer (for mixing batter and ingredients)

  • - Heavy-Duty Food Processor (for chopping nuts, blending fillings)

  • - High-Speed Blender (for almond paste if required)

  • - Mixing Bowls Set (various sizes for preparation stages)

  • - Silicone Baking Mat (for non-stick baking on pans)

  • - Parchment Paper Sheets (to line pans and prevent sticking)

  • - Rubber Spatula or Ice Cream Scoop (for ingredient mixing, scooping batter)

  • - 9-Inch Springform Pan (optional for easy cake removal)

  • - Cutting Board and Knife Set (for preparation of strawberries and other components)

  • - Measuring Cups and Spoons (essential for precise ingredient measurement)

Ingredients

  • 3/4 cup whole almonds with skins (1/4 pound), toasted and cooled

  • 1 1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 4 large eggs, at room temperature 30 minutes

  • 1 1/4 cups superfine granulated sugar

  • 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled

  • 1/3 cup whole milk

  • 1/4 teaspoon almond extract

  • 1/2 cup sliced almonds (2 ounces)

  • 2 cups water

  • 1 1/3 cups granulated sugar

  • 6 tablespoons fresh lemon juice

  • 2 lb strawberries, trimmed and quartered lengthwise

  • 1/2 teaspoon rose water or 1 teaspoon pure vanilla extract, or to taste

  • 1 1/2 cups chilled heavy cream

  • a 9-inch square baking pan (2 inches deep)

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pan, knocking out excess flour.
2

Instruction 2

With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste). Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.
3

Instruction 3

Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating. Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined. Reduce speed to low, then add flour mixture, mixing until just combined.
4

Instruction 4

Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds. Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes. Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack. Turn cake right side up on rack and cool completely, about 30 minutes more.
5

Instruction 5

Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes. Transfer syrup to a bowl and cool completely. Stir in strawberries and rose water and macerate at room temperature 30 minutes.
6

Instruction 6

Beat cream in a large bowl with cleaned beaters until it holds soft peaks.
7

Instruction 7

Cut cake into 4 squares and reserve 2 squares for another use. Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally. Sandwich triangle halves with strawberries, syrup, and whipped cream.
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