If you’re looking for a Spring celebration showstopper, as I was recently, this rhubarb and almond cake is simple to whip up and lets the ingredients sing – plus it looks pretty impressive if I say so myself! My favourite kind of baking. Rhubarb and almond are a match made in heaven and the cake is deliciously moist, topped with pink rhubarb and caramelised flaked almonds. The recipe is via the talented Izy Hossack’s blog, Top With Cinnamon. I’m going to try the vegan version next – you use the olive oil instead of butter, non-dairy milk and replace the egg with a ‘flax egg’ (1 tbsp ground flaxseed + 3 tbsp water). To make the cake, you will need:
85 g unsalted butter (or margarine/ olive oil)
1/4 tsp salt
1 tsp almond extract
125 ml milk (dairy/non-dairy)
1 large egg
100 g granulated sugar plus more for sprinkling
60 g ground almonds
125 g wholemeal plain flour
1 1/2 tsp baking powder
200-300 g rhubarb (pink, forced rhubarb is best here)
3 tbsp flaked almonds.
Preheat the oven to 180C/ 160C Fan/ 350F. Grease a deep 20cm cake tin. Melt the butter over a low heat until just melted. Remove from the heat and stir in the salt, almond extract and milk. Add the egg, granulated sugar and ground almonds – stir again until well combined. Add the flour and baking powder and stir together until just combined.
Pour the batter into the prepared cake tin. Cut the rhubarb into lengths roughly 7-10cm (3-4 inches) long and use to decorate the top of the cake in a radial pattern. Sprinkle the flaked almonds around the edge of the cake. Sprinkle the whole surface of the cake with 1-2 tbsp granulated sugar.
Bake for 40-50 minutes until well risen and a skewer inserted into the centre comes out clean (the surface of the centre may still look a bit gooey because of the rhubarb but will be cooked underneath).
Leave to cool in its tin on a wire rack for at least 10 minutes before slicing and serving the rhubarb and almond cake with copious tea.