Almond flour is simply ground blanched almonds—it doesn’t contain any wheat flour. You can make your own by finely grinding 1/2 cup whole blanched almonds in a food processor. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw before using). The custard filling can be made up to 1 day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container. This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

　　

Ingredients

Makes one 9-inch cake

　　12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pan

　　2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting

　　1/2 cup almond flour

　　1 1/2 teaspoons baking powder

　　1/4 teaspoon salt

　　1 3/4 cups plus 2 tablespoons granulated sugar

　　7 large egg yolks

　　3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise

　　1 teaspoon pure almond extract

　　1 vanilla bean, halved lengthwise, and seeds scraped to loosen

　　1 3/4 cups whole milk

　　Freshly grated zest of 1 orange

　　1 tablespoon heavy cream

　　2 tablespoons sliced blanched almonds

　　Confectioners’ sugar, for dusting

　　Strawberry-Rhubarb Sauce, for serving (recipe follows)

　　

Strawberry-Rhubarb Sauce

12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces

　　6 tablespoons sugar

　　1 1/2 cups strawberries (8 ounces), hulled and halved

　　1/2 teaspoon pure vanilla extract

　　(makes 2 1/2 cups)

　　

Step 1

Cut a 9-inch round of parchment paper to line the bottom of a 9 × 2-inch round cake pan. Butter and line the pan. Butter the lining, then flour the pan, tapping out excess; set aside.

　　

Step 2

Make the dough: Whisk together 2 1/4 cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.

　　

Step 3

Put the butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).

　　

Step 4

Divide the dough in half, and flatten each piece into a disk. Wrap the disks in plastic wrap. Refrigerate 1 hour.

　　

Step 5

Make the custard filling: Prepare an ice-water bath; set aside. Fit an electric mixer with the whisk attachment. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add the remaining 5 tablespoons flour; beat on low speed until combined.

　　

Step 6

Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined. Stir the mixture into the remaining milk in the saucepan. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan. Cook until thickened, 1 to 2 minutes. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.

　　

Step 7

Preheat the oven to 375°F. Press 1 piece of dough onto the bottom of the prepared pan and 1 1/2 inches up the sides. Spoon the custard on top, and spread into an even layer.

　　

Step 8

On a lightly floured surface, roll the remaining dough into an 11-inch circle. Drape over the pan; trim the edges flush with the pan. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal. Refrigerate the cake 30 minutes.

　　

Step 9

Beat the remaining egg yolk and the cream in a small bowl. Brush the top of the cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in the pan on a wire rack. Invert the cake to unmold; peel off the parchment, and reinvert. Just before serving, dust the cake with confectioners’ sugar. Serve with the strawberry-rhubarb sauce.

　　

Strawberry-Rhubarb Sauce

Step 10

Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.