Almond Pound Cake with Strawberry Compote

/

INGREDIENTS

For the cake

  • 3 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 2 ½ sticks unsalted butter, softened

  • 2 cups sugar

  • 3 eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup sour cream, room temperature

  • 2 tablespoons vegetable oil

  • ¾ cup Mariani Sliced Almonds (plus more for sprinkling on top)

For the dressing

  • 1 pound strawberries

  • ¼ cup sugar

  • Juice of 1 lemon

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and grease a 12-inch bundt pan.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

  3. Using a stand mixer or hand mixer with beater attachments, beat together the butter and sugar until combined.  Add the eggs and vanilla and mix again until combined. Add the sour cream and oil and mix until incorporated.

  4. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter.  Fold in the sliced almonds.

  5. Pour the batter into the prepared bundt pan and bake for 50 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool for 10-15 minutes before inverting it onto a cooling rack.

  6. While the cake is baking, make the strawberry compote.  Add the strawberries, sugar, and lemon juice to a saucepan and bring to medium heat.  Simmer for 10-15 minutes, until the strawberries are mushy and there is a thick syrup forming in the pan.

  7. Serve a slice of cake with a dollop of strawberry compote and a sprinkle of sliced almonds on top.

No-Bake Raspberry Cheesecake Bars

/

INGREDIENTS

For the crust

  • 3 cups Mariani Slivered Almonds

  • ¼ cup brown sugar

  • 4 tablespoons unsalted butter, melted

For the filling

  • 2 8-oz blocks of cream cheese, room temperature

  • 1 cup sugar

  • ¼ cup sour cream, room temperature

  • 1 cup raspberries

  • Approximately ⅔ cup heavy cream

INSTRUCTIONS:

  1. Grease an 8x8 baking dish and line with parchment paper.

  2. Add the slivered almonds to a blender or food processor and blend until they turn into a fine meal.

  3. Transfer the almond meal to a bowl.  Add the butter and brown sugar and mix the ingredients together.  The mixture should have the texture of wet sand.

  4. Press the almond mixture down firmly into the bottom of the baking dish.

  5. Add the cream cheese and sugar to a large bowl.  Using an electric mixer with beater attachments, mix on medium speed until smooth.  Add the sour cream and mix again until all ingredients are combined.

  6. Add the raspberries to a food processor or blender and blend into a purée.  Add the purée to a measuring cup, then fill the cup with heavy cream until it reaches the 1-cup line.

  7. Add the raspberry and cream mixture to the bowl with the cream cheese and mix on low speed for 2-3 minutes.

  8. Spread the cheesecake filling evenly over the crust in the baking dish.  Transfer the baking dish to the refrigerator.

  9. Chill the cheesecake bars for at least 4 hours, up to 24 hours, before slicing and serving.