Almond Ricotta Pound Cake with Strawberry Rhubarb Compote
INGREDIENTS
•
1/2 cup blanched (skinless) slivered almonds
•
3/4 cup butter, softened (1 1/2 sticks)
•
1 cup ricotta cheese
•
1 1/2 cups sugar
•
2 tsp almond extract
•
3 large eggs
•
1 1/2 cups all-purpose flour
•
1 tsp baking soda
•
1/2 tsp salt
•
Nonstick cooking oil spray
•
Lightly sweetened freshly whipped cream (optional)
•
Fresh mint sprigs for garnish (optional)
•
2 tbsp unsalted butter
•
1 cup rhubarb sliced into 1/2 inch pieces
•
2 cups strawberries, stemmed and thinly sliced
•
1/2 cup sugar
•
9x5 inch loaf pan, food processor, hand mixer or standing mixer
Comments & Reviews
Just A Pinch Sweepstakes