Delightful Rhubarb Recipe: Almond Cake for Every Occasion
This delightful rhubarb recipe combines tart rhubarb with nutty almonds for a delicious cake that's easy to make and perfect for any occasion.
Equipment
- food processor
- 23cm springform cake tin
Ingredients
For the Cake Batter
- 200 g butter Use unsalted for more control over flavor.
- 200 g caster sugar Adjust based on your sweetness preference.
- 3 large free-range eggs Opt for organic for better flavor.
- 1 tsp vanilla extract or almond extract Both options enhance the nutty flavor.
- 200 g ground almonds You can substitute with almond flour if needed.
- 200 g self-raising flour All-purpose flour works well with a pinch of baking powder.
- 1 tsp baking powder Ensure it's fresh for best results.
For the Topping
- 300 g slender young rhubarb Fresh adds a beautiful tartness; use frozen if needed.
- 3 tbsp caster sugar Sprinkle on top to balance the tartness.
Instructions
Preparation Steps
- Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 23cm springform cake tin with butter and line the base with baking paper.
- Combine the butter, sugar, eggs, vanilla or almond extract, ground almonds, self-raising flour, and baking powder in a food processor. Beat until smooth and thick.
- Spoon the cake batter into your prepared tin. Top with slender young rhubarb, pressing it down gently, and sprinkle with the reserved 3 tablespoons of sugar.
- Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean. Cover with foil if the top starts to over-brown.
- Cool the cake in the tin for 20 minutes before transferring to a wire rack.
Notes
Optional: Serve with a dollop of whipped cream or vanilla ice cream for an extra indulgent treat. Store in an airtight container for up to 3 days, or freeze for up to 3 months.