Categories: Cakes - Frosting - Icing

Ingredients

• Cake
• 1 1/4 cups cake flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup almond paste
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 3 eggs, room temperature
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 cups sliced rhubarb (1/2 inch)
• Almond Crunch:
• 1 egg white
• 2/3 cup sliced almonds
• 1 Tbsp. sugar
• Dash salt
• Glaze:
• 6 Tbsp. powdered sugar
• 2 1/2 to 3 Tbsp. heavy whipping cream
• 1/4 tsp. almond extract

Directions

1. Heat oven to 350 degrees. Spray 9 × 2-inch round baking pan with cooking spray. Line bottom with parchment paper; spray paper. Dust with flour, tapping out excess. Whisk flour, baking powder and 1/2 tsp. salt in medium bowl.

2. Beat almond paste in large bowl at medium to medium-high speed 1 to 2 minutes or until crumbled. Add butter and 3/4 cup sugar; beat at medium speed 2 minutes or until smooth and creamy.

3. Add eggs one at a time, beating well after each addition. Beat in vanilla and 1/2 tsp. almond extract. At low speed, beat in flour mixture just until combined. Increase speed to medium; beat 30 seconds. Spread in pan; top with rhubarb.

4. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes, invert cake onto wire rack. Remove parchment paper; turn cake top-side up. Cool completely.

5. Meanwhile, coat baking sheet with cooking spray. Whisk egg white in small bowl until frothy. Stir in remaining almond crunch ingredients; spread on baking sheet. Bake 10 minutes or until golden brown, stirring once. Cool completely on wire rack.

6. Whisk powdered sugar, 2 Tbsp. cream and 1/4 tsp. almond extract in small bowl until smooth, adding additional cream 1/2 tsp. at a time to desired glaze consistency.

7. Drizzle glaze over top and sides of cake; top with almond crunch. Let stand until glaze is set.

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