Almond Rhubarb Cake

Following on from my Rhubarb Tart last week, that we enjoyed so much, I wanted to share this rhubarb cake recipe with you all.

It was honestly really good…warm from the oven, which my hubby says is the ‘only way’ to eat baking! any kind!

Ingredients

  • 1 cup sugar, plus 1 tbsp for topping
  • 125 g softened butter
  • 2 eggs
  • 1 cup Greek yoghurt
  • 1 tbsp orange zest
  • 3/4 tsp vanilla paste or extract
  • 1/4 tsp almond extract
  • 1 1/2 cups flour
  • 1/2 cup almond meal/flour
  • 1 tsp banking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom
  • 1/2 tsp salt
  • 350 g rhubarb
  • 1/3 cup sliced almonds

Rhubarb: for this recipe I reached for my already prepared rhubarb in the freezer and let it defrost on the bench while I prepared the cake mix. If you have fresh rhubarb, just cut the stalks into pieces about 1 -1/2 cm in length. You don’t need to pre-cook for this recipe.

 

Almond & Rhubarb Cake

Mixed & ready for the oven

  1. Preheat your oven to 180 °c, and line a 10″ spring-form pan with baking paper.
  2. Beat the cup of sugar and the butter until light and creamy, add eggs one at a time. mixing after each one.
  3. Next add the yoghurt, orange zest and both extracts. Mix well.
  4. Sift all of the next ingredients into the wet mixture, adding gradually and mixing well as you go.
  5. Spread about half of the cake mixture into the base of the prepared cake pan. The mixture will be thick and a bit tacky – don’t worry, that is how it should be!
  6. Next layer roughly a half of the rhubarb on top – make sure the rhubarb does not go to the edge of the cake mix. Leave a gap.
  7. Spread the rest of the car mix onto the rhubarb – arrange the remaining rhubarb on top.
  8. Sprinkle the sliced almonds and the 1 tablespoon of sugar over the top.
  9. Bake for approximately 50-60 minutes, or until a knife comes out clean.
  10. Leave to cool in the cake pan – or if you have a ‘chief tester’ at your place, dust it with icing sugar, slice and serve immediately! whipped cream or marscarpone; your choice.

This cake does store well for a couple of days at room temperature in an airtight container.

I have a glass cake dome on my kitchen bench and that’s where you will find fresh baked cakes at our house – that way they don’t get forgotten in the pantry 🙂

I am wondering if I can get away with this cake being breakfast food? You know how I feel about hot Blueberry, Apple & Coconut Crumble! for breakfast – if I have a slice with yoghurt surely it will be alright?

I’ll let you know!

Happy baking xx

Rhubarb Cake

Out of the oven, and the ‘chief tester’ proclaimed it a keeper!

 

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