Wednesday, 23 April 2014

Rhubarb and Almond Cake


Just nipped out to get some rhubarb from the garden and made two of these delicious rhubarb and almond cakes. I adapted the original recipe ( a little, to make two delightfully moist and almondy cakes.

Ingredients (makes 16 slices) 

- for the cake

- 300g soft brown sugar
- 150 ml sunflower, or vegetable oil
- 1 egg
- 1 tsp vanilla essence
- 300g plain flour
- 1 tsp salt
- 1 tsp bicarbonate or soda
- 225 ml milk
- 200g rhubarb, chopped
- 50g ground almonds

- for the topping

- 25g ground almonds
- 50g flaked almonds
- 2 tbsp caster sugar
- 1 tbsp butter

1. Heat the oven to 180°c and prepare two similar sized cake dishes, either round or square. If you are using glass dishes there is no need to grease them, but cake tins will need to be greased with butter or greaseproof paper.

2. In a mixer, beat the sugar, egg, vanilla essence and oil. Then add the flour, salt and bicarbonate of soda. Gradually pour in the milk until smooth, finishing off with the ground almonds. 

3. Take the knife out of the mixer and fold in the chopped rhubarb. Once everything is combined, separate the mix evenly between the two dishes.

4. For the topping, stir the almonds and sugar together and rub the butter in with your fingers. Share the topping over your two cakes and pop them in the oven for 35 minutes.

Serve with yoghurt, creme fraiche, or soured cream. Hot or cold, this is a delicious dessert or afternoon tea snack.

Rhubarb is in season between April and September. It can be kept for up to two weeks in the fridge, and freezes well when cooked. An ideal purchase for you over the next few months!

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