I decided to try making a rhubarb cake, hoping it would turn out pink (it didn't) and delicious (it did!). The recipe is based on a moist Jewish apple cake that is traditionally made for passover. It's dairy and gluten free, and very filling.
If you used some poetic license, you could almost pretend this cake was healthy. After all, rhubarb is technically a vegetable. However, there are heaps of nuts and lots of sugar in there, so it's still pretty naughty!
- 400g rhubarb, trimmed and chopped into chunks
- 2tbsp + 275g caster sugar
- Zest and juice of a tangerine
- 8 eggs
- 375g ground almonds
- 50g flaked almonds
- First, make the rhubarb puree by combining the rhubarb, 2tbsp of caster sugar and the tangerine zest and juice in a pan. Heat over a medium flame for around 20 minutes or until the fruit has softened to a mush. Leave to cool.
- Preheat the oven to 180c / Gas 4. Grease and line a 23cm round tin.
- Beat the cooled puree into the eggs, ground almonds and remainder of the sugar.
- Pour into the tin and top with the flaked almonds.
- Bake for 45 minutes to an hour. Check the cake is cooked by poking a skewer into the middle - it should come out clean.