Toasted-Almond Cake with Strawberries in Rosé-Water Syrup Recipe

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Toasted-Almond Cake with Strawberries in Rosé-Water Syrup
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  1. Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pan, knocking out excess flour.
  2. With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste). Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.
  3. Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating. Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined. Reduce speed to low, then add flour mixture, mixing until just combined.
  4. Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds. Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes. Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack. Turn cake right side up on rack and cool completely, about 30 minutes more.
  5. Make strawberries in syrup: Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes. Transfer syrup to a bowl and cool completely. Stir in strawberries and rose water and macerate at room temperature 30 minutes.
  6. Whip cream and assemble dessert: Beat cream in a large bowl with cleaned beaters until it holds soft peaks.
  7. Cut cake into 4 squares and reserve 2 squares for another use. Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally. Sandwich triangle halves with strawberries, syrup, and whipped cream.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 899.69 Kcal (3767 kJ)
Calories from fat 510.87 Kcal
% Daily Value*
Total Fat 56.76g 87%
Cholesterol 215.54mg 72%
Sodium 206.25mg 9%
Potassium 487.42mg 10%
Total Carbs 93.72g 31%
Sugars 70.83g 283%
Dietary Fiber 4.99g 20%
Protein 11.98g 24%
Vitamin C 71.6mg 119%
Vitamin A 0.4mg 14%
Iron 1.4mg 8%
Calcium 156.5mg 16%
Amount Per 100 g
Calories 226.37 Kcal (948 kJ)
Calories from fat 128.54 Kcal
% Daily Value*
Total Fat 14.28g 87%
Cholesterol 54.23mg 72%
Sodium 51.89mg 9%
Potassium 122.64mg 10%
Total Carbs 23.58g 31%
Sugars 17.82g 283%
Dietary Fiber 1.26g 20%
Protein 3.01g 24%
Vitamin C 18mg 119%
Vitamin A 0.1mg 14%
Iron 0.3mg 8%
Calcium 39.4mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
  • 25

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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