Spring is here! And all the lovely ingredients that go with it. I absolutely love rhubarb; as a child I used to eat the pink stalks raw and dipped in a brown paper bag of sugar. I think that might be a bit sharp for my tastes now but rhubarb crumble with pouring cream is my favourite dessert.
I bought some rhubarb from the local market and was thinking about making a crumble but wanted to try something slightly different. Almond cake is great for people wanting to avoid wheat as it’s one of the few baked things where you don’t feel you’re compromising at all. It’s rich and moist and seems totally indulgent. I thought sharp rhubarb would go well with sweet almonds and also add extra moisture. It did both and I’ll definitely be making this again, if only for the brilliant pink colour of the rhubarb.
Stewed rhubarb:
250g chopped rhubarb
50g caster sugar
200ml water
Juice of ½ a lemon
Cake mixture:
150g caster sugar
150 g butter
3 eggs
200g almonds
50g rice flour
Zest & juice of 1 large lemon
Preheat the oven to 180C
First of all stew the rhubarb. Put the water, sugar and lemon juice in a pan over a low heat, the sugar will dissolve fairly quickly then boil for another couple of minutes. Add the chopped rhubarb and simmer for 2 or 3 minutes tender. Gently drain the soft rhubarb and set to on side while you make the cake mixture.
Cream the sugar and butter in a bowl, I just use a wooden spoon, then add in half the almonds, rice flour and eggs, mix, then add the rest plus the juice and zest of a lemon. Mix well then pour into a greased 20cm springform cake tin and stud with the rhubarb pieces. Place on a baking tray in the middle of the oven and bake for around 30mins or until the cake is cooked and the top golden brown.