Almond Ricotta Pound Cake with Strawberry Rhubarb Compote

Ingredients

• 2 tsp almond extract 
• 1 tsp baking soda 
• 0.5 cup blanched slivered almonds skinless ()
• 3 large eggs 
• 1.5 cups flour all-purpose
• 1 cup rhubarb sliced into 1/2 inch pieces
• 1 cup ricotta cheese 
• 0.5 tsp salt 
• 2 cups strawberries stemmed thinly sliced
• 0.5 cup sugar 
• 2 tbsp butter unsalted

Equipment

• food processor
• blender
• loaf pan
• hand mixer

Directions

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3. Almond Ricotta Pound Cake with Strawberry Rhubarb Compote
4. Almond Ricotta Pound Cake Ingredients1/2 cup blanched (skinless) slivered almonds3/4 cup butter, softened (1 1/2 sticks)1 cup ricotta cheese1 1/2 cups sugar2 tsp almond extract3 large eggs1 1/2 cups all-purpose flour1 tsp baking soda1/2 tsp salt
5. Nonstick cooking oil spray
6. Lightly sweetened freshly whipped cream (optional)Fresh mint sprigs for garnish (optional)Strawberry Rhubarb Compote Ingredients2 tbsp unsalted butter1 cup rhubarb sliced into 1/2 inch pieces2 cups strawberries, stemmed and thinly sliced1/2 cup sugar
7. You will also need9x5 inch loaf pan, food processor, hand mixer or standing mixer
8. Prep Time: 15 Minutes
9. Cook Time: 1 Hour 15 Minutes
10. Total Time: 1 Hour 30 Minutes
11. Servings: 8
12. Kosher Key: Dairy