Servings:4 | Calories:944 | Total Fat:48g | Chol:203mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 48g
74 %
Sat Fat 18g
90 %
Total Carb 120g
40 %
Fiber 9g
36 %
Sugars 97g
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Cholesterol 203mg
68 %
Sodium 562mg
23 %
Protein 15g
30 %
Calories:
37% Others combined
24% Almond paste
21% Unsalted butter
16% Granulated sugar
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
For the compote 1 pound strawberries, rinsed and hulled 1 pound rhubarb, trimmed 1 lemon 3/4 cup granulated sugar For the almond cake Butter and flour for the pans 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
Directions : View recipe directions on smittenkitchen.com
