The Sunday Recipe: Almond Sponge Cake with Strawberry Rhubarb Sauce

It’s a holiday weekend and we’re all busy but here’s a super simple recipe. We just adore rhubarb but this time I used strawberries AND rhubarb, as many people don’t think rhubarb by itself is as wonderful as my family does.

I adapted the strawberry rhubarb sauce from https://www.skinnytaste.com/strawberry-rhubarb-compote/ by simply using maple syrup instead of honey. I also used rhubarb I had already frozen. I didn’t even let it defrost, just dumped it in the pan with the chunked up strawberries. The rhubarb was diced more finely than her recipe calls for, about a quarter inch slices, but I think that helped it break down easier from frozen.

Almond Sponge Cake with Strawberry Rhubarb Sauce

Ingredients

  • 9 tablespoons maple syrup
  • 6 ounces almond flour (about 1 1/3 cups)
  • 5 large eggs (separated)
  • 1 teaspoon almond extract
  • ¼ teaspoon salt

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9 ½ inch spring form plate, or even just a cake tin, or pie plate. (If using something that you can’t take the ring off, I would use a piece of parchment paper or wax paper in the bottom.)
  3. Separate the 5 eggs into 2 mixing bowls. (I highly recommend you do the actual separating over a small bowl and then dump the egg yolk into the one bowl and transfer the egg white into the mixing bowl.) If you don’t know how to separate eggs, here’s a simple 1-minute video on it. https://www.youtube.com/watch?v=yAGX-54iR30
  4. Mix the maple syrup into the egg yolks then stir in the almond extract and almond flour.
  5. Using a mixer, beat your egg whites and salt until stiff peaks form. (Tip: for best results make sure your bowl and beaters are clean and dry, free of any oil.)
  6. Fold the egg whites into the egg yolk mixture, about one third at a time. (Basically, folding means to use a large rubber spatula to stir up gently from the bottom.)
  7. Pour the mixture in the pan and bake for 40 minutes, until a knife or toothpick inserted in the center comes out clean.

Strawberry Rhubarb Sauce

Ingredients

  • ¾ pound strawberries, sliced
  • ¾ pound rhubarb, diced in quarter inch slices
  • 2 tablespoons maple syrup
  • 1 tablespoon water

Directions

  1. Combine the ingredients in a medium saucepan.
  2. Bring to a boil.
  3. Reduce to medium low.
  4. Simmer until the fruit breaks down, about 15 minutes.
  5. Chill and serve over almond cake. (Preferably with soft whipped cream.)

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