Almond Cake with Rhubarb Compote

May 13, 2022marissamakes

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 6-8

This almond cake with rhubarb compote and whipped cream is a simple cake. But sometimes the best flavors are simple, and this cake couldn’t be easier to make. The cake layers use almond flour and extract, and the rhubarb compote filling paired with the fresh strawberries makes this a delightful (and surprisingly light) spring treat!

Taking advantage of rhubarb season

Spring is one of my favorite seasons, partially because you can find gorgeous stalks of rhubarb at the markets and in stores. Rhubarb is technically a vegetable, but is extremely versatile in sweet applications. Rhubarb compote is one of my favorite ways to enjoy this spring treat: made with only three ingredients, you get the pure flavor of the rhubarb, with minimal effort. This recipe will make more compote than you will need for the cake, so be sure to save the extra to enjoy at breakfast in yogurt, on toast, or spooned over ice cream for a quick dessert.

Small cake, big impact

This cake is on the smaller side (though it is quite tall), but it makes quite a statement. It’s similar to a Victoria Sandwich in its components, but differs majorly in the use of almond flour. I’m a huge fan of incorporating nut flours into my bakes, as I find the flavor and texture to be unparalleled. Almonds and rhubarb are an absolute classic pairing, and the strawberries on top are, well… the strawberries on top 😉

The buttermilk in this cake adds the perfect amount of tang, and the best texture. If you don’t have buttermilk, you can replace it with an equal amount of yogurt or sour cream.

Tips for making this cake

It’s very easy to make this cake. One thing to note, is due to the large number of eggs, it’s common for the batter to look split or curdled after they are all added. Don’t worry! This does not affect the final result, and the batter will come back together after the addition of the dry ingredients.

Tools you’ll need

To make the compote, you’ll need a blender or food processor to make the mixture smooth. For making the cake and the whipped cream, I recommend either a stand mixer, or a handheld mixer for the beating steps.

I love making small but mighty cakes, so I wrote this recipe to make two 6″ layers. If you prefer a larger cake, you can make it in a 9″ cake pan. If you do it this way and still want two layers, simply slice the cake into two layers. Just be aware that they will be thinner in this case, and you may need to adjust the baking time. You could also make this as a sheet cake, though I have not tested it this way.

This cake stores well covered, in the fridge for up to 3 days.

I hope you give this Almond Cake with Rhubarb Compote and Whipped Cream a try! Be sure to tag me on instagram so I can see your bakes, and leave me a comment below! Your feedback helps other bakers and home cooks who are giving this recipe a try, and I love hearing about your bakes!

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  • Prep time: 25 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour 5 minutes
  • Serves: 6-8

This almond cake with rhubarb compote and whipped cream is a simple cake. But sometimes the best flavors are simple, and this cake couldn't be easier to make. The cake layers use almond flour and extract, and the rhubarb compote filling paired with the fresh strawberries makes this a delightful (and surprisingly light) spring treat!

Ingredients

For the rhubarb compote

  • 1 lb rhubarb, (454g) sliced into 1/2" pieces
  • 1 cup granulated white sugar , (200g)
  • juice from 1/2 a lemon

For the cake

  • 1 cup unsalted butter , (227g) room temperature
  • 1 cup granulated white sugar, (200g)
  • 5 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp ground cardamom
  • 1.5 cups all purpose flour, (200g)
  • 1 cup fine almond flour, (130g)
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup buttermilk, (60ml)
  • Strawberries, to top

For the whipped cream

  • 1 cup heavy whipping cream, (236ml)
  • 2 tbsp confectioner's sugar
  • 1/2 tsp vanilla extract

Method

Make the rhubarb compote

  • 1)

    In a large pot over medium heat, combine all of the compote ingredients and cook until the sugar is dissolved, and the rhubarb is soft enough that it does not give much resistance when pressed with a wooden spoon.

  • 2)

    Remove from heat and allow to cool for 5 minutes before adding to the bowl of a food processor or blender. Pulse until all chunks of rhubarb have broken down and the mixture is uniform in texture. Set aside to cool while you bake the cake.

Make the cake

  • 1)

    Preheat the oven to 350 degrees F. Grease and line two 6″ cake pans

  • 2)

    In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale and fluffy.

  • 3)

    Add the eggs, one at a time, until fully combined. Don’t worry if the mixture looks split: it will come back together with the addition of the dry ingredients.

  • 4)

    Add both extracts and the cardamom, and beat for about 30 seconds until fully combined.

  • 5)

    In a medium bowl, whisk together the all purpose flour, almond flour, baking soda, baking powder, and salt.

  • 6)

    Add half of the dry ingredients to the wet ingredients, mixing until no dry spots remain. Add the buttermilk, followed by the remainder of the dry ingredients. Fold until fully combined, but do not over mix.

  • 7)

    Divide the batter between the two prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to fully cool on a wire rack before assembling.

Make the whipped cream

  • 1)

    In the bowl of a stand mixer fitted with a whisk attachment, or using electric beaters, combine all whipped cream ingredients and beat until you reach soft peaks.

Assemble the cake

  • 1)

    Level the cake layers if necessary. Spread some of the whipped cream on the bottom layer of the cake, being careful not to put too much near the sides or it will squish out.

  • 2)

    Create a well in the center of the whipped cream, and spoon in some of the rhubarb compote. Place the second cake layer on top, and repeat with more whipped cream and more compote. Top with fresh strawberries, and enjoy!

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