Passover Almond Cake with Strawberry Compote Recipe
This Passover almond cake paired with strawberry compote offers a sweet, tangy treat perfect for holiday meals or anytime you crave a tasty dessert.
Equipment
- 1 Pressure Cooker For compote
- 1 Oven For baking the cake
- 1 Saucepan For cooking compote
- 1 Whisk For beating egg whites and yolks
Ingredients
Main ingredients
- 4 large eggs room temp, whites and yolks separated
- ½ cup granulated sugar
- 1 teaspoon almond extract
- Juice and zest of one lemon
- 1 ½ cups almond flour
- ½ teaspoon fine sea salt
- ½ cup raw sliced almonds
- Powdered sugar for dusting
- 1 lb rhubarb sliced into ¼ inch chunks
- ½ lb fresh strawberries halved
- ½ cup granulated sugar for compote
- Juice of 1 lemon for compote
- 1 teaspoon vanilla extract for compote
Instructions
Instructions
- Grease your cake pan and preheat your oven to 350 degrees Fahrenheit.
- Beat the egg whites until they hold stiff peaks.
- In another bowl, whisk egg yolks with sugar until light and fluffy.
- Mix in almond extract, lemon juice, and lemon zest.
- Fold in almond flour and salt, then gently fold in egg whites.
- Pour into greased cake pan, smooth the top, sprinkle sliced almonds, and bake for 25 to 30 minutes.
- Throw rhubarb and strawberries in a saucepan with sugar, lemon juice, and vanilla over medium heat.
- Bubble away for 10 to 15 minutes until soft and thickened.
- Let the cake cool for 10 minutes in the pan, then move to a wire rack.
- Dust with powdered sugar, serve with strawberry compote.
Notes
Delicious cake perfect for Passover with an almond and strawberry flavor fusion.