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.
This sponge cake recipe is beyond simple. There’s just two steps involved;
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.
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.
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Fantastic recipe ! A workmate bought it in for us to share and I was blown away by the double almond pop so decided to try it with figs…we’ve just had heaps of rain in ÑZ and the figs are all splitting….I used about 500gm of chopped figs and more on top and had to use vanilla essence as no almond but this worked because the fig flavour was more subtle then rhubarb….only thing I will do different next time, is use a bit less caster sugar…..partner loved it, lots of brownie points, thanks !
Hi Sue!
So glad you enjoyed the recipe.
Thank you so much for your review.
I bet figs would be absolutely delicious instead of rhubarb.
Also a great note for decreasing the sugar, especially if you are using fruit that isn't as sour as rhubarb.
Thank you,
Rosie