Rhubarb pairs so well with almond and as this is an oil based cake and is really light and fluffy and really tastes delicious. It is also dairy free!!
It is a quick cake to make when rhubarb is in season and is something to make when you fancy a bit of cake with a cuppa or looks pretty impressive if you have guests coming round.
It is perfect on its own or with a big dollop of clotted cream!
To start pre- heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line a 8” round tin.
Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.
Then on a medium speed whisk until light and fluffy.
Then add the flour, baking powder and ground almonds by folding in gently until fully incorporated.
Pour the cake mixture into the prepared tin. There is no need to level the cake as it will find its own level In the tin.
Arrange the chopped raw rhubarb evenly over the top. It does not need to be pre-cooked as it cooks perfectly in the cake.
Sprinkle over the demerara sugar.
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Rhubarb and Almond Cake
Sarah’s Servings: 10
Sarah's skill: Easy
Baking time: 35-40 minutes
Ingredients:
115g Caster Sugar
2 Large eggs
120ml Sunflower/ Vegetable oil
1/2 tsp Almond essence
120g Self Raising Flour
1/2 tsp Baking powder
30g Ground almonds
100g Chopped rhubarb (uncooked)
2 tbsp Demerara sugar
Method:
Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Grease and line a 8” round cake tin.
Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the sugar, eggs, oil and almond essence until light and fluffy.
Add the flour, baking powder and ground almonds and fold until all the flour is combined.
Pour the cake mixture into the prepared tin.
Arrange the chopped raw rhubarb evenly over the top.
Sprinkle over the demerara sugar .
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Sarah’s extra slice......
Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have lovely light and fluffy cake.
You could also sprinkle flaked almonds over the top for a bit of crunch instead of the sugar.
I made this for our Easter lunch yesterday served with custard. It was easy to make and really delicious, everyone loved it. I think next time I’ll add a bit more rhubarb.
One word…delicious! And very easy to make. Also great for anyone lactose intolerant x