Rhubarb Almond Cake
A light and moist gluten free almond sponge with roast rhubarb
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.