Name: Toasted-Almond Cake with Strawberries in Rosé-Water Syrup
Cook time: 1 1/4 hours
Total time: 3 hours
Yield: Makes 8 servings with leftovers
Ingredients: 3/4 cup whole almonds with skins (1/4 pound), toasted and cooled; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs, at room temperature 30 minutes; 1 1/4 cups superfine granulated sugar; 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled; 1/3 cup whole milk; 1/4 teaspoon almond extract; 1/2 cup sliced almonds (2 ounces); 2 cups water; 1 1/3 cups granulated sugar; 6 tablespoons fresh lemon juice; 2 lb strawberries, trimmed and quartered lengthwise; 1/2 teaspoon rose water or 1 teaspoon pure vanilla extract, or to taste; 1 1/2 cups chilled heavy cream; a 9-inch square baking pan (2 inches deep)

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Toasted-Almond Cake with Strawberries in Rosé-Water SyrupJohn Kernick

If strawberry shortcake hailed from the Middle East, it might taste like this. Toasting the almonds lets their essence permeate the cake, making it a lovely partner for strawberries that have been macerated in lemon juice and just a hint of rose water. A dollop of freshly beaten cream melds the two beautifully.

Cooks' notes:

·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.

Recipe notes

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