Wednesday, 23 February 2011

Baking for Beginners: Rhubarb Almond Cake

I get excited when rhubarb hits the shops. For me, it signifies the end of the drab winter and the beginning of a summer of fantastic British produce. And yes, I know it's still February, but I am an optimist!

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!


You'll need:
  • 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
Make it!
  • 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.

6 comments:

  1. Yum! Also, could you post the apple version? Want to make it for my Mum - she hates rhubard and loves apple cake!

    ReplyDelete
  2. This looks absolutely delicious- is there any way of making it without the eggs do you know. My flatmate's vegan and am always looking for new recipes for things she can have...

    ReplyDelete
  3. Hmmm...not sure about the no egg version. I will have a think!

    To do an apple version, just substitute 3 eating apples (peeled and cut into chunks) to make apple puree instead of rhubarb. I'd watch it from 45 minutes as the cooking time might vary slightly.

    ReplyDelete
  4. Sounds fab! My current rhubarb recipe of choice is Rhubarb and custard crumble tart: http://www.deliciousmagazine.co.uk/recipes/rhubarb-and-custard-crumble-tart

    Which did come out an exciting combination of custard yellow and pink!

    ReplyDelete
  5. Just made this as currently on a fairly strict exclusion diet and desperate for something that doesn't taste like it has just been growing or breathing. I used Zylitol instead of sugar and added some rice flour because it was a little wet. I used half the quantity as well in a smaller rectangular tin. Quite a pale looking cake but tasted delicious! Will be making this again. Thanks

    ReplyDelete

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