Almond Cake with Strawberry Compote

I found this recipe in a book in a Border's that was closing, but didn't have a pen and paper. Thank god for the internet! This is a slightly modified version of the recipe.

ALMOND CAKE:

8 oz. almond paste (I like Love'n Bake)
1/4 - 1/3 cup sugar (depending on how sweet you like it)
4 T. butter
2 T. honey
3 eggs
1/2 tsp. almond extract
1 tsp. vanilla extract
1/3 cup flour
Confectioner's sugar


Preheat oven to 350 and line springform pan with butter and flour (and preferably parchment paper)

1. Mix almond paste and sugar using a pastry cutter or a mixer until it resembles small crumbs

2. Cut the butter into manageable sizes and add it into the almond mixture the same way (pastry cutter or mixer)

3. Add in honey and almond and vanilla extracts, then eggs one at a time; mix with an electric mixer for 3-4 minutes on medium until nice and fluffy

4. Mix in flour with a wooden spoon until just mixed together

5. Pour into springform pan and bake for 25 minutes.

6. Take out and allow to cool

7. Make a glaze out of 2 tsp. honey, 1/4 tsp. almond extract, and 1/4 tsp. vanilla extract; microwave for 20 seconds, then brush onto the slightly cooled cake

8. Sprinkle generously with confectioner's sugar, then serve with strawberry compote


STRAWBERRY COMPOTE:

1 lb. strawberries
1 lemon
3/4 cup sugar

1. Cut berries into bite-sized chunks, and set aside 1/5

2. Add 4/5 berries, sugar, lemon zest, and lemon juice to a sauce pan and mix well, then cook over medium-high heat until it starts to boil

3. Continue to boil for 4 minutes, stirring occasionally, then lower heat and allow to simmer for 3 minutes; take off heat.

4. Add set aside 1/5 of strawberris and stir into compote and allow to cool.