Toasted Almond Cake With Strawberries In Rosé Water Syrup Food
TOASTED-ALMOND CAKE WITH STRAWBERRIES IN ROSé-WATER SYRUP
Categories Blender Mixer Citrus Dairy Egg Fruit Nut Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings with leftovers
Number Of Ingredients 20
Steps:
- Make cake:
- 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 same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.
- 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.
- 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.
- Make strawberries in syrup:
- 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.
- Whip cream and assemble dessert:
- Beat cream in a large bowl with cleaned beaters until it holds soft peaks.
- 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.
FRESH FRUIT WITH ROSé WATER SYRUP
Categories Fruit Dessert Vegetarian Strawberry Orange Pear Healthy Vegan Cinnamon Grape Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.
- Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Spoon fruit and syrup into 6 bowls.
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