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This cake is pretty much a fancy version of
strawberry shortcake with a middle eastern twist. It is pretty easy to
make and REALLY yummy. I added a bit of sugar to the whipping cream - maybe
1/8-1/4 cup.
• Cake (not cut) improves in flavor if made at least 1
day ahead (up to 3) and kept, tightly wrapped in plastic wrap, at room
temperature.
• Strawberries can be macerated in syrup up to 2 hours.
- Rose water can be found at Middle Eastern grocery
stores and Whole Foods
|
| Quantity |
Ingredients |
Preparation Notes |
|
Cake |
- Make cake first
- Put oven rack in middle position and preheat oven
to 350°F.
- Butter and flour 9" square cake pan, knocking out
excess flour
- With blender motor at high speed, add half of
toasted almonds through top hole and finely grind (be careful not to grind
to a paste).
- Transfer to a bowl and grind remaining almonds in
same manner, transferring to bowl.
- Add flour, baking powder, and salt to ground
almonds and whisk until combined well.
- Beat eggs in a large bowl with an electric mixer at
high speed until foamy, about 15 seconds, then add superfine sugar a little
at a time, beating.
- Continue beating until mixture is thick, pale, and
forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10
to 14 minutes with a handheld.
- Add butter in a slow stream, beating, then add milk
and almond extract and beat until just combined.
- Reduce speed to low, then add flour mixture,
mixing until just combined.
- Spread batter in pan, smoothing top, then sprinkle
evenly with sliced almonds.
- Bake until top is golden, cake begins to pull away
from side of pan, and a wooden pick inserted in center of cake comes out
clean, 30 to 40 minutes.
- Cool cake in pan on a rack 30 minutes, then run a
knife around edge to loosen and invert onto rack.
- Turn cake right side up on rack and cool
completely, about 30 minutes more.
- Make Strawberries in Syrup
- Bring water, sugar, and lemon juice to a boil in a
2- to 3-quart saucepan, stirring until sugar is dissolved, then boil,
uncovered, until reduced to about 2 cups, 8 to 10 minutes.
- Transfer syrup to a bowl and cool completely. Stir
in strawberries and rose water and macerate at room temperature 30 minutes.
- Whip Cream and Assemble
- Beat cream in a large bowl with cleaned beaters
until it holds soft peaks.
- Cut cake into 4 squares and reserve 2 squares for
another use.
- Carefully cut each of remaining 2 squares
diagonally into quarters for a total of 8 triangles, then halve each
triangle horizontally.
- Sandwich triangle halves with strawberries, syrup,
and whipped cream.
|
| 3/4 C |
Whole Almonds
with skins
(1/4 lb), toasted and cooled |
| 1 1/4 C |
Flour |
| 1 tsp |
Baking Powder |
| 1/2 tsp |
Salt |
| 4 |
Large eggs at
room temperature (about 30 minutes) |
| 1 1/4 C |
Superfine
Granulated Sugar |
| 3/4 C |
Butter, melted
and cooled (1 1/2 sticks) |
| 1/3 C |
Whole Milk |
| 1/4 tsp |
Almond Extract |
| 1/2 C |
Sliced Almonds
(2 oz) |
|
Strawberries and Cream |
| 2 C |
Water |
| 1 1/3 C |
Sugar |
| 6 Tbsp |
Fresh Lemon
Juice |
| 2 lb |
Strawberries,
trimmed and quartered lengthwise |
| 1/2 tsp |
Rose Water or 1
tsp Vanilla Extract (to taste) |
| 1 /2 C |
Chilled Heavy
Cream |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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