The rhubarb in our garden has grown loads in the past few weeks, so I had to try making a rhubarb cake.
If you have tried the rich chocolate cake, that has ground almonds in the sponge, you will know how soft and springy the sponge is. I have adapted that recipe to make this lovely rhubarb and almond cake, which is really easy to make and is lovely served warm with cream.
This cake is made in a deep 20cm baking tin, lined with baking paper.
Ingredients:
350g rhubarb
50mls water
115g baking margarine
115g white sugar
3 eggs
1 teaspoon almond essence
1 teaspoon baking powder
115g self raising flour
55g ground almonds.
Chop the rhubarb into 2cm slices and then simmer it in 50ml of hot water for 3 minutes. It would help if you set a timer, to make sure that you don’t want over cook the rhubar. It can go from hard to mushy in the blink of an eye. It should end up soft, but hard enough that you can stick a fork in it without it collapsing, as it will continue to cook in the cake.
Put the rhubarb on a plate in the fridge for half an hour. When you are ready to use it, drain away any liquid that may have gathered on the plate.
To make the cake, pre-heat the oven to 180 degrees/160 degrees fan.
Whisk the margarine and sugar until light and fluffy. Then add the eggs and whisk them in. Finally add the rest of the ingredients and whisk until it is well combined.
Spoon one third of the cake mix into the bottom of your cake tin. Add half of the rhubarb, making sure that it is evenly spread out. Spoon another third of the cake on top of the rhubarb layer and add the remaining rhubarb to the cake. Then add whatever cake mix you have left. Don’t worry if a bit of the rhubarb is poking through the cake. It will sink as it cooks.
Bake for 40 minutes.
Allow the cake to cool in the tin for a few minutes and then lift it out and serve it warm with fresh cream.
Commenti