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1
Preheat oven to 350 degrees.
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2
Grease and flour a loaf pan.
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3
In a small saucepan, melt butter.
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4
Set aside to cool.
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5
Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
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6
In a bowl, sift together almond flour, cake flour and zest.
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7
Fold 1/3 of the flour mixture into eggs until thoroughly combined.
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8
Fold in rest of flour in 2 batches.
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9
Fold in all but 2 tablespoons of the melted butter.
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10
Scrape batter into pan, and sprinkle almonds on top.
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11
Brush remaining butter over almonds.
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12
Bake cake until a tester inserted into the middle comes out clean, 40 to 45 minutes.
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13
If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking.
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14
Let cool on a rack before inverting.
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15
Meanwhile, make the compote.
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16
In a medium saucepan, combine 1 pint of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water.
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17
Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree.
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18
Let mixture cool, then taste and add more sugar if desired.
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19
Just before serving, place remaining strawberries in a large skillet, and sprinkle with sugar to taste.
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20
Cook strawberries over high heat until they release their juices and sugar dissolves.
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21
Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.
