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Toasted-Almond Cake with Strawberries in Ros?-Water Syrup
Type:
Cake
Preparation Time
Cook Time
Ready In
1 day 4 Hr
40 mins
3 Hrs
If strawberry shortcake hailed from the Middle East, it might taste like this. Toasting the almonds lets their essence permeate the cake, making it a lovely partner for strawberries that have been macerated in lemon juice and just a hint of rose water. A dollop of freshly beaten cream melds the two beautifully.
Ingredients
For cake
* 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)
For strawberries and cream
* 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
* Special equipment: a 9-inch square baking pan (2 inches deep)
* 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)
For strawberries and cream
* 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
* Special equipment: a 9-inch square baking pan (2 inches deep)
Directions
Make cake:
Put oven rack in middle position and preheat oven to 350
Put oven rack in middle position and preheat oven to 350
