Almond Cake with Rhubarb, Peaches and Truffle Oil Sorbet

Adapted by
January 2004
Yield: 16 Servings


Almond Cake
6 ½ ounces almond paste
6 ounces butter, unsalted
5 ½ ounces granulated sugar
1 vanilla bean, split lengthwise & scraped
3 large eggs
4 ½ ounces cake flour
1 teaspoon baking powder
Pinch of salt
5 ½ ounces sour cream
Truffle Oil Sorbet
4 ½ ounces sugar
1 ¼ ounces glucose powder
¾ cup plus 2 Tablespoons water
½ ounce milk powder
truffle oil, to taste
2 pounds rhubarb, peeled and cut into batons (frozen or fresh)
2 pounds peaches, peeled and sliced
simple syrup, as needed


For the Almond Cake

Preheat oven to 325°F. Beat almond paste, butter, sugar and vanilla beans until light and smooth. Add eggs slowly, mixing between each addition. Sift cake flour, baking powder and salt together over egg mixture. Add sour cream and pour into 4-ounce aluminum tins. Bake 25 minutes. 

For the Truffle Oil Sorbet

In large pot, combine 9 ounces sugar, glucose powder, and water. Bring to boil. Add remaining sugar. Add milk powder. Place in ice bath. When cool, add truffle oil, a few drops at a time, until subtle flavor is achieved. Process in ice cream maker, according to manufacturer’s instructions.

For the Compote

Make compote of rhubarb and peaches by cooking the two in just enough simple syrup so the fruit is still tart, yet sweet. 

To Assemble and Serve

Warm cake in oven and place compote on side. Top compote with sorbet and sugar garnish or tuile.