Rhubarb Almond Sponge Cake Recipe – Gluten and Dairy Free
This Gluten and Dairy Free Rhubarb Almond Sponge Cake is one of my all time favourite cakes. It’s light and spongy yet surprisingly moist and soft. It tastes like a bakewell tart but with much less effort! Not to mention, it’s gluten and dairy free! The roasted rhubarb may be replaced by any fruit you prefer! Raspberries, Blueberries or Cherries would also be fab in this.
Ok so how do I make this Rhubarb Almond Sponge Cake from scratch?
This sponge cake recipe is beyond simple. There’s just two steps involved;
- Roasted Rhubarb
- Almond Sponge Cake
Roasted Rhubarb
To roast off the rhubarb first begin by washing the rhubarb and chopping into even sized chunks. Place into a deep roasting tray and scatter with caster sugar. Cover this tray in tinfoil and bake for 10 minutes until the rhubarb has started to soften but still holds its shape. Allow to cool slightly while you prepare the other ingredients.
Almond Sponge Cake
To make the almond sponge cake batter, simply add the eggs, ground almonds, sugar, baking powder and almond essence to a large mixing bowl. Whisk together with a hand whisk until a smooth batter forms. Drain off the rhubarb slightly and add half into the batter. Mix this together gently with a rubber spatula. Pour into a greased and lined 8 inch cake tin. Scatter the remaining rhubarb over the cake batter along with flaked almonds. (optional). Bake for 40 minutes or until a skewer inserted into the middle comes out clean.
Recommended Equipment
For more Cake Recipes, check out my Cake Category, here.
Maybe you’re interested in Gluten Free Recipes? I have Gluten Free Category, here.
Rhubarb Almond Cake
Equipment
- Small and deep baking tray
- Tinfoil
- Large mixing bowl
- Whisk
- Rubber spatula
- 10 inch (23cm) round cake tin
Ingredients
- 300 grams rhubarb
- 50 grams sugar
- 3 whole eggs
- 160 grams ground almonds
- 140 grams caster sugar (you can reduce to 100 grams if you prefer a less sweet cake)
- 1/2 tsp baking powder
- 1 tsp almond essence
- 20 grams flaked almonds optional
Instructions
- Slice the rhubarb into large chunks and place into a deep baking tray. Sprinkle the 50 grams of sugar over and cover with tinfoil.
- Bake at 180°c (360°f) for 10 minutes until barely softened.
- Once cooked, remove from oven and remove tin foil. Allow to cool slightly.
- In a large mixing bowl, add the eggs, ground almonds, sugar, baking powder and almond essence. Whisk together until a smooth batter has been formed.
- Add half the rhubarb to the cake batter and fold in with a rubber spatula.
- Pour into a greased and lined baking tin.
- Sprinkle the rest of the rhubarb over the batter, along with the flaked almonds.
- Bake for 40 minutes at 170°c (340°f) or 160°c (320°c) if fan assisted or until a skewer inserted into the middle comes out clean.
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