almond cake with strawberry-rhubarb compote

INGREDIENTS

• 1 pound strawberries, rinsed and hulled
• 1 pound rhubarb, trimmed
• 1 lemon
• 3/4 cup granulated sugar
• Butter and flour for the pan(s)
• 7 ounces almond paste
• 1/4 cup granulated sugar
• 4 ounces unsalted butter, cut into small pieces and chilled
• 2 tablespoons honey
• 3 large eggs
• 2 tablespoons amaretto, plus additional for brushing
• 1/3 cup all-purpose flour, sifted (we used matzo meal with success, though finely grinding it first would have been a better idea)
• Kosher salt
• 1/3 to 1/2 cup sliced almonds, toasted
• Confectioners’ sugar
• 3/4 cup crème fraîche, whipped to soft peaks