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Rezeptidee Wein zum Essen

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 2 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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