Almond cake with rhubarb, strawberries & ice cream<\/p> \n \n
Brown the butter in a heavy-bottomed saucepan, stirring. When the butter is golden brown and smells of caramel, it is ready. Turn off the heat.<\/p> \n \n
Mix the sugar, almond flour, eggs, baking powder and salt in a food processor. Add the browned butter. Pour the batter into the desired pan and bake at 150 degrees until the internal temperature is 100 degrees.<\/p> \n \n
Beat the eggs and sugar until fluffy. Mix the milk, buttermilk and cream in a saucepan and fold in the egg whisk. Heat to 85 degrees and chill. Then whip the ice cream in an ice cream maker.<\/p> \n \n
Peel the rhubarb and cut into smaller pieces. Bring the sugar, water, lemon juice, lemon zest, vanilla pod and rhubarb peel to the boil. Simmer for 4 minutes. Taste, you may need a little extra sugar depending on how sour the rhubarb is. Strain the mixture and pour it hot over the peeled rhubarb. Leave for at least 20 minutes.<\/p> \n \n
Sprinkle the cake with plenty of layer when serving. Top with rhubarb, fresh strawberries, lemon verbena and ice cream.<\/p> \n \n
Tips! If you can’t find buttermilk, you can replace it with sour cream, and if you don’t have access to an ice cream maker, you can buy ready-made ice cream to serve with it.<\/em><\/p>
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