Sweet Easter finale with a sparkling companion
Delicate almond cake with a crispy crust, served with fruity rhubarb compote – a harmonious dessert that is perfectly complemented by the sparkling Moscato d’Asti.
Ideal wine accompaniment: Moscato d’Asti DOCG (Piedmont, Italy)
This light sparkling wine from Piedmont captivates with its playful flavours of peach, orange blossom and ripe honeydew melon. The natural sweetness (approx. 120 g/l residual sugar) balances out the acidity of the rhubarb, while the fine perlage emphasises the almond flavours in the cake. The low alcohol strength (5-6%) preserves the lightness, and the floral freshness on the finish leaves a spring-like feeling.
5 more wine recommendations:
Brachetto d’Acqui DOCG (Piedmont, Italy) This red sparkling wine with flavours of strawberries and rose petals forms a delightful contrast to rhubarb. Its velvety texture combines with the almond cake, while the lively acidity balances out the sweetness. The fine foam provides lightness and freshness, especially when served warm. Ideal for spring afternoons when the flavours are fruity and floral.
Riesling Spätlese (Mosel, Germany) With its balanced fruit and acidity and flavours of green apple, this wine complements both the cake and the compote. The mineral freshness of the slate soils lends the dessert an invigorating note. The contrast of fine acidity and natural sweetness elegantly highlights the subtly tart rhubarb flavours. A classic for those who like it light, playful and precise.
Coteaux du Layon AOC (Loire, France) This noble sweet Chenin Blanc impresses with aromas of dried apricots and honey. The complex sweetness corresponds with the almonds, while the lively acidity emphasises the rhubarb. The natural freshness prevents the dessert from being too rich – ideal with a silky vanilla cream. A perfect companion for lovers of elegant dessert wines with depth.
Lambrusco Grasparossa DOC (Emilia-Romagna, Italy) This sparkling red wine with flavours of blackberries and violets creates an exciting contrast. The fine tannin structure rounds off the almond cake perfectly. Its effervescence cleanses the palate and whets the appetite for the next bite. Particularly exciting with warm tartlets with slightly melted cream.
Sauternes AOC (Bordeaux, France) This noble sweet wine with flavours of caramel and exotic fruits gives the dessert a special elegance. The noble botrytis note complements the roasted almond flavours. Its dense structure gives the airy pastry fullness – a real festive duo. Ideal when the tart is flavoured with an extra portion of vanilla or orange zest.
The recipe:
Easter almond cake with rhubarb compote
Cooking utensils
- 1 Springform pan (18 cm)
- 1 Blender
- 1 Pot
- 1 Whisk
Ingredients
For the cake:
- 100 g ground almonds
- 2 Eggs
- 80 g Sugar
- 50 g Butter
For the compote:
- 200 g Rhubarb
- 50 g Sugar
- 1 Vanilla pod
Preparation
Prepare the cake:
- Cream the butter and sugar until light and fluffy
- Stir in the eggs, fold in the almonds
- Pour into a greased tin, bake at 180°C for 25 minutes
Prepare the compote:
- Dice the rhubarb, simmer with sugar and vanilla
- Steam for 10 minutes until soft, leave to cool
Dressing:
- Leave the cake to cool, cut into pieces
- Serve with warm compote and powdered sugar
Recommended side dishes:
- Whipped cream with vanilla
- Toasted flaked almonds
- Mint leaves
