Almond Cake with Strawberries, Goat Cheese Mousse, and Lavender Honey
Hope you enjoyed the thyme and lemon stuffed sea bass as much as we did! Today we are sharing one more recipe from Chef Jarad Adams of The Clifton Inn! This almond cake with macerated strawberries, goat cheese mousse, arugula and lavender honey might look stunning, but the components are actually quite simple!
- 3/4 c unsalted butter
- 1 cup sugar
- 2 cups almond flour, toasted
- 2 tsp baking powder
- ¼ tsp sea salt
- 4 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
Cream the butter and sugar until smooth. Blend in the eggs one at a time and beat until fully blended. Add milk and vanilla and mix until just combined. In a separate bowl combine the flour, sugar, baking powder and sea salt. Beat the dry ingredients into the wet ingredients until creamy. Spread into a greased 9 x 13 inch cake pan and bake at 350 degrees Fahrenheit for 30 minutes.
Goat Cheese Mousse:
- 3oz fresh goat’s cheese
- 2-3 tbsp heavy cream
- Pin salt
- 2 tsp honey
The goat cheese should be a room temperature for this. Whip the cream to stiff peaks and let rest. Blend the honey into the goat cheese and fold the cream into the goat cheese using a rubber spatula. Let set in the refrigerator until chilled.
- 1/2 cup halved ripe strawberries
- Tbsp. granulated sugar
Toss the halved berries in sugar and let sit until they make their own syrup, about 30 mins.
1/4 cup wildflower honey
1/8 tsp dried or fresh lavender flowers
Place honey in a warm place with lavender flowers. Let this infuse for 8 or more hours before serving.
Cut the cake to the desired shape, and place a dollop or a quenelle of the mousse beside it. Spoon the strawberries over the cake and onto the plate letting the syrup run. Put a drizzle of the honey over everything and garnish with some peppery arugula.