Almond Custard Cake

Name: Almond Custard Cake
Yield: Makes one 9-inch cake
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pan; 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting; 1/2 cup almond flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 3/4 cups plus 2 tablespoons granulated sugar; 7 large egg yolks; 3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise; 1 teaspoon pure almond extract; 1 vanilla bean, halved lengthwise, and seeds scraped to loosen; 1 3/4 cups whole milk; Freshly grated zest of 1 orange; 1 tablespoon heavy cream; 2 tablespoons sliced blanched almonds; Confectioners’ sugar, for dusting; Strawberry-Rhubarb Sauce, for serving (recipe follows); 12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces; 6 tablespoons sugar; 1 1/2 cups strawberries (8 ounces), hulled and halved; 1/2 teaspoon pure vanilla extract; (makes 2 1/2 cups)

January 26, 2012

Almond flour is simply ground blanched almonds—it doesn’t contain any wheat flour. You can make your own by finely grinding 1/2 cup whole blanched almonds in a food processor. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw before using). The custard filling can be made up to 1 day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container. This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

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