Almond Ricotta Pound Cake with Strawberry Rhubarb Compote

- Preheat oven to 325 degrees F. Spray a 9x5 inch loaf pan with nonstick cooking oil spray. Put the almonds into the bowl of a food processor and pulse till ground to a coarse flour. Set aside.

- Use a hand mixer or standing mixer to cream together the butter, ricotta and sugar until fluffy. Add the almond extract and eggs. Mix till well combined, scraping the sides of the bowl with a rubber spatula as needed.

- In a separate bowl sift together the flour, ground almonds, baking soda and salt. Some grains of almond might be too big too sift... stir those into the sifted mixture with a fork or spoon.

- Add dry ingredients to the wet and beat with the mixer until well combined.

- Pour batter into the greased loaf pan and bake for 1 hour 15 minutes until the top is golden and the center is set (test with a toothpick for doneness). Start checking the top of the cake periodically after 30 minutes; if it is browning faster than it's baking, tent it with foil until it's finished baking.Remove the cake from the oven and let it cool on a wire rack until you can comfortably turn the cake out onto a platter or cutting board.

- Slice the cake and serve warm with strawberry rhubarb compote and lightly sweetened, freshly whipped cream. Garnish with a sprig of mint if desired.

- In a large saucepan, melt the butter over medium low heat. Add the rhubarb and strawberries, then cover with sugar.

- Stir over medium low heat till the berries and rhubarb begin producing liquid and the sugar begins to melt.

- Keep on a low simmer, stirring often, until the fruit is very soft and all of the sugar has dissolved, about 15 minutes.

- Serve hot or at room temperature, or keep in an airtight container in the refrigerator for up to 3 days. Serve over Almond Ricotta Pound Cake.