Easter almond cake with rhubarb compote

Almond cake is prepared with ground almonds, eggs and sugar and baked until golden brown. Served with fresh rhubarb compote with vanilla - a classic Easter dessert that takes 60 minutes to prepare.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine French

Servings People

Calories 420 kcal

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

Nutritional values per portion

Calories: 420kcalCarbohydrates: 45gProtein: 8gFat: 22g

Keyword Easter almond cake, Easter dessert, Moscato d'Asti, Rhubarb compote, Sweet wine, Wine pairing

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