Almond Cake With Strawberry-Rhubarb Compote

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

1 pound strawberries, rinsed and hulled

1 pound rhubarb, trimmed

1 lemon

3/4 cup granulated sugar

Butter and flour for the pan(s)

7 ounces almond paste

1/4 cup granulated sugar

4 ounces unsalted butter, cut into small pieces and chilled

2 tablespoons honey

3 large eggs

2 tablespoons amaretto, plus additional for brushing

1/3 cup all-purpose flour, sifted (we used matzo meal with success, though finely grinding it first would have been a better idea)

Kosher salt

1/3 to 1/2 cup sliced almonds, toasted

Confectioners' sugar

3/4 cup crème fraîche, whipped to soft peaks

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