Toasted-Almond Cake with Strawberries in Rosé-Water Syrup

Toasted-Almond Cake with Strawberries in Rosé-Water Syrup
Photo by John Kernick

Ingredients

  • 2 cups water
  • 6 tablespoons fresh lemon juice
  • ¼ teaspoon almond extract
  • 1 9-inch square baking pan (2 inches deep)
  • 4 large eggs
  • ¾ cup unsalted butter
  • 1 ¼ cups all-purpose flour
  • + 10 more ingredients
    • ½ teaspoon salt
    • 1 1/3 cups granulated sugar
    • ½ teaspoon rose water or 1 teaspoon pure vanilla extract
    • 1/3 cup whole milk
    • 1 ¼ cups superfine granulated sugar
    • ¾ cup whole almonds with skins toasted
    • 1 ½ cups heavy cream
    • 2 pounds strawberries
    • ½ cup sliced almonds
    • 1 teaspoon baking powder

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

View full recipe at Epicurious

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