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In a medium saucepan, combine the berries, lemon juice and sugar. Place over medium heat and cook until just boiling, about 5 to 6 minutes. Remove from heat and allow to cool. Set aside for later.
Place the flour, sugar, and baking powder in a food processor and pulse quickly to blend. Add the cold butter and pulse quickly, until the mixture resembles fine bread crumbs. In a separate bowl, beat the egg, almond extract and milk until smooth. With the food processor still going, add the liquid all at once and blend for 10 to 15 seconds, until just forming a ball. Remove the dough from the food processor to a well-floured cutting board. Shape the dough into a log about 14 inches long and 1 1/2 inches in diameter. Grease a cookie sheet with the remaining 1 tablespoon of butter and lay the log in a round in the center. Place in the oven and bake for 30 minutes, until light golden brown. Remove and allow to cool to room temperature. Cut into slices about 1-inch thick, top with 2 tablespoons of berry compote and serve.
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Ricotta Orange Pound Cake with Strawberries
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