Name: Toasted-Almond Cake with Strawberries in Rosé-Water Syrup
Cook time: 1 1/4 hours
Total time: 3 hours
Yield: Makes 8 servings with leftovers
Ingredients: 3/4 cup whole almonds with skins (1/4 pound), toasted and cooled; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs, at room temperature 30 minutes; 1 1/4 cups superfine granulated sugar; 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled; 1/3 cup whole milk; 1/4 teaspoon almond extract; 1/2 cup sliced almonds (2 ounces); 2 cups water; 1 1/3 cups granulated sugar; 6 tablespoons fresh lemon juice; 2 lb strawberries, trimmed and quartered lengthwise; 1/2 teaspoon rose water or 1 teaspoon pure vanilla extract, or to taste; 1 1/2 cups chilled heavy cream; a 9-inch square baking pan (2 inches deep)

Image may contain Plant Almond Food Vegetable Nut Confectionery and Sweets

Toasted-Almond Cake with Strawberries in Rosé-Water SyrupJohn Kernick

If strawberry shortcake hailed from the Middle East, it might taste like this. Toasting the almonds lets their essence permeate the cake, making it a lovely partner for strawberries that have been macerated in lemon juice and just a hint of rose water. A dollop of freshly beaten cream melds the two beautifully.

Cooks' notes:

·Cake (not cut) improves in flavor if made at least 1 day ahead (up to 3) and kept, tightly wrapped in plastic wrap, at room temperature.
·Strawberries can be macerated in syrup up to 2 hours.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.