Citrus Almond Cake with Vanilla Rhubarb Compote
Ingredients
- 1-1/2 cups (375 mL) all-purpose flour
- 1-1/2 cups (375 mL) ground almond
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) unsalted butter, softened
- 2/3 cups (150 mL) granulated sugar
- 4 eggs, separated
- 1-1/2 tsp (7 mL) finely grated orange rind
- 1-1/2 tsp (7 mL) finely grated lemon rind
- 4 tsp (20 mL) lemon juice
- 1/2 tsp (2 mL) vanilla extract
- 1/2 tsp (2 mL) almond extract
- 3/4 cups (175 mL) buttermilk
- Vanilla Rhubarb Compote:
- 4 cups (1 L) 1/2-inch/1 cm pieces rhubarb
- 1/2 cup (125 mL) granulated sugar
- 2 strips orange rind
- 2 tbsp (30 mL) orange juice
- Half vanilla bean
Preparation
Whisk together flour, almonds, baking powder and soda, and salt; set aside.
In large bowl, beat butter with sugar until light and fluffy; one at a time and beating each for 30 seconds, beat in egg yolks. Beat in orange and lemon rinds, lemon juice, and vanilla and almond extracts; stir in flour mixture alternately with buttermilk, making 3 additions of flour mixture and two of buttermilk.
Beat egg whites until in stiff but not dry peaks; fold into batter. Scrape into buttered parchment paper–lined 13- x 9-inch/3 L metal baking dish. Bake in centre of 350F/180C oven until firm and cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack.
Vanilla Rhubarb Compote: In saucepan, stir together rhubarb, sugar, orange rind and juice, and 1-1/2 cups/375 mL water.
Split vanilla bean lengthwise and scrape out seeds; add both to saucepan. Bring to boil; reduce heat and simmer until rhubarb is tender-crisp, 2 to 5 minutes. Reserving cooking liquid, drain; refrigerate rhubarb.
Return vanilla bean, orange rind and cooking liquid to saucepan over medium-low heat; simmer until reduced to 1/2 cup/125 mL. Stir into rhubarb to coat; refrigerate until chilled, about 2 hours.
Remove cake from pan and transfer to platter; spoon Vanilla Rhubarb Compote over top. (Or cut cake into individual serving squares; plate, then spoon Vanilla Rhubarb Compote over top.)
Makes 8 to 10 servings.
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