Comments on: Toasted Almond Cake, Stewed Rhubarb, Whipped Cream Cheese Frosting http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/ Delicious Recipes and Food Photography by Ashley Rodriguez. Sun, 10 Jan 2021 22:38:10 +0000 hourly 1 By: Ashley Rodriguez http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-1186746 Mon, 13 Jul 2020 17:42:45 +0000 http://notwithoutsalt.com/?p=8025#comment-1186746 Yes!

]]> By: Christina http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-1181347 Wed, 06 May 2020 14:44:40 +0000 http://notwithoutsalt.com/?p=8025#comment-1181347 Hi, I saw that you mentioned the cake is best day after. Can all components be made in advance, including the frosting and the jam? Or are these best made right before assembling and eating? Thank you.

]]> By: Amy http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-988075 Wed, 23 May 2018 17:25:19 +0000 http://notwithoutsalt.com/?p=8025#comment-988075 Hi Ashley! I have a bag of blanched almond meal/flour that I’d like to use up if you think it will work okay. I’m planning to toast it like you recommended in one of the comments. Should I still use 2 cups? Or would it be a little less? Thanks 🙂

]]> By: Bella Hardy http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-983122 Tue, 08 May 2018 15:53:32 +0000 http://notwithoutsalt.com/?p=8025#comment-983122 This is so yummy and interesting toasted almond cake. I tried this kind of recipe before but this is unique. Instead of 1 1/2 cups powdered sugar i took honey! Thx for sharing! I will try your variant!

]]> By: Ashley Rodriguez http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-893048 Tue, 31 May 2016 22:27:53 +0000 http://notwithoutsalt.com/?p=8025#comment-893048 Was the rhubarb you used bright red to begin with? Some rhubarb varieties tend to not be nearly as vibrant and will leave you with a less rosey hued compote. Perhaps this was the reason. Or maybe it was cooked longer than mine. Also, the brown-ish tinge of the raw sugar would definitely affect the color as well.

]]> By: Jody http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-892348 Wed, 25 May 2016 04:21:18 +0000 http://notwithoutsalt.com/?p=8025#comment-892348 Hi,
This cake is visually stunning and sounds perfect for my friends bday party! She loves almond flavor. My question is on the stewed rhubarb…it tastes incredible, but doesn’t look as fruity-pinky colored as it does in your photo. Any idea why this would be? Mine’s more brown-pink. Perhaps I cooked too long or was I only to use the very pink parts of the rhubarb? I used the whole stalk with exception of the leaves of course. I also wonder if it’s the sugar I used…I think it’s called raw sugar. May try to make again depending. Thanks!

]]> By: Ashley Rodriguez http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-892274 Mon, 23 May 2016 22:31:11 +0000 http://notwithoutsalt.com/?p=8025#comment-892274 Wow. Thanks so much for telling us all about that. Those cupcakes sound amazing!!

]]> By: Ashley Rodriguez http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-892272 Mon, 23 May 2016 22:30:25 +0000 http://notwithoutsalt.com/?p=8025#comment-892272 That does sound like a peeler issue to me. I had some strips that got a bit stringy but not peeling at all? Sounds like a dull peeler. These ‘Y’ peelers are my favorite. http://www.amazon.com/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU/ref=sr_1_3?ie=UTF8&qid=1464042580&sr=8-3&keywords=y+peeler
Also, thanks for the kind words! You have me blushing. It’s not everyday I’m called a goddess. 🙂

]]> By: Kristina http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-892261 Mon, 23 May 2016 18:41:27 +0000 http://notwithoutsalt.com/?p=8025#comment-892261 Hi Ashley,
I have to confess my undying love for your recipes. Every recipe I’ve tried is outstanding. You are a kitchen goddess!

That being said, I would love to attempt this cake. I bought some rhubarb to test the roses, but I am having a very difficult time with the peeling. Even with a pressure, the rhubarb just sort of sprays its juice and will not peel at all. Do you think this could be an issue with my vegetable peeler? I desperately want to make this cake and the roses are the most appealing part. Do you have any advice on peeling?

p.s. I did use the “test” rhubarb for the simple syrup in Date Night In and especially love the addition of nutmeg to the cocktail. It’s so impressive!

]]> By: Kristen http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-892130 Sun, 22 May 2016 01:19:50 +0000 http://notwithoutsalt.com/?p=8025#comment-892130 I just finished making the cake portion of this cake and I actually chose to do cupcakes, simply because I just don’t have much time and cupcakes bake quicker and are easier to decorate in my opinion. I did a small sample one in a ramekin first to make sure that it would turn out and let me tell you this cake is AMAZING!!!! It reminds me of a financier cake batter which is one of my favourite cakes. I chose to leave out the lemon zest and almond extract and instead doubled the vanilla and browned the butter to give that rich vanilla caramel note. I could tell even before putting this cake in the oven by the smell of the batter that it was going to be amazing.
I need these for two separate occasions, the first is going to be a plated dessert. I am going to invert the cupcake onto the plate spoon a heaping spoon full of rhubarb compote and serve with vanilla ice cream or soft whipped cream. The second I am bringing to work for a work birthday, so I am going to scoop out a small amount of cake from the centre of the cupcake and fill it with the rhubarb and then I am going to top it with buttermilk buttercream. Basically buttercream made with buttermilk instead of regular milk, it adds that nice tangy edge to the super sweet buttercream, actually similar in flavour profile to cream cheese frosting. I just don’t want to have to refridgerate these at work so this frosting will be more room temperature stable. If you haven’t tried it I highly recommend it! This cake recipe is going to be a staple from here on, just stunning and easy to make too. Thanks so much for sharing!

]]> By: Laura Dembowski http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-888551 Wed, 06 Apr 2016 12:46:46 +0000 http://notwithoutsalt.com/?p=8025#comment-888551 What a gorgeous cake! I love that you used olive oil and those rhubarb roses may be better than regular roses.

]]> By: Fiona at Food et al http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-888348 Mon, 04 Apr 2016 16:07:48 +0000 http://notwithoutsalt.com/?p=8025#comment-888348 One of the prettiest cakes I’ve seen!

]]> By: Ashley Rodriguez http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-887945 Thu, 31 Mar 2016 17:42:17 +0000 http://notwithoutsalt.com/?p=8025#comment-887945 I used whole, raw.

]]> By: Eden Passante http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-887868 Thu, 31 Mar 2016 00:08:00 +0000 http://notwithoutsalt.com/?p=8025#comment-887868 So beautiful! Sounds amazing!

]]> By: Deborah Brouwer http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-887803 Wed, 30 Mar 2016 02:54:43 +0000 http://notwithoutsalt.com/?p=8025#comment-887803 What kind of almonds did you use? Blanched, raw, whole, sliced, slivered? Does it matter?

]]> By: bev @ bevcooks http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-887667 Mon, 28 Mar 2016 21:36:08 +0000 http://notwithoutsalt.com/?p=8025#comment-887667 Still completely DYING over this caaaaakkkkeeeaaaaaaa.

]]> By: Katie Winters http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-887662 Mon, 28 Mar 2016 20:59:12 +0000 http://notwithoutsalt.com/?p=8025#comment-887662 Thank you! It turned out ok, I think if I were to do it again I would try the cake or only make the cupcakes a day in advance. They were pretty sticky by the time we ate them – but the flavor was awesome (o: Thanks for the fun recipe!

]]> By: Ashley Rodriguez http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-887659 Mon, 28 Mar 2016 20:41:17 +0000 http://notwithoutsalt.com/?p=8025#comment-887659 I love the idea of cupcakes!

]]> By: Ashley Rodriguez http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-887655 Mon, 28 Mar 2016 20:40:10 +0000 http://notwithoutsalt.com/?p=8025#comment-887655 Glad you enjoyed it! You can easily cut back on some of the sugar in the rhubarb or the frosting. I’m surprised it was so sweet. I’m not usually a super sweet fan either.

]]> By: Ashley Rodriguez http://notwithoutsalt.com/toasted-almond-cake-stewed-rhubarb-whipped-cream-cheese-frosting/#comment-887654 Mon, 28 Mar 2016 20:39:06 +0000 http://notwithoutsalt.com/?p=8025#comment-887654 Sounds great!

]]>