Wednesday, 3 July 2013

Rhubarb Almond Cake

I was asked at the last minute to make a dessert using rhubarb, which my mum had picked from her allotment, and a cake was the first thing that came to mind. I know I always say this but this dessert really is simple to make and uses few ingredients, great for if like me you're in a hurry. The cake is light and fluffy but also moist and full of flavour thanks to the rhubarb so go on give it a go.

3 1/2 oz/100g self raising flour
1/2 oz/14g ground almonds
4oz/113g margarine or butter (depends if you're going for the full fat option or not)
4oz/113g golden caster sugar (again normal will do but golden is slightly healthier)
2 medium eggs beaten
1tsp baking powder
7oz/200g rhubarb, washed and cut into 2inch length chunks
2tsp Demerara sugar, for after cooking

1. Preheat the oven to 150oC (fan oven) and line the bottom of a 8x1.5in cake tin with baking paper. Cream together the margarine and sugar in a free standing or hand held electric whisk, until light then gradually add the eggs, if it looks curdled don't worry just add some of the flour to make the mixture smooth. Sieve the flour, ground almonds and baking powder into the mixture and mix until smooth. Poor the mixture into the baking tin.
2. Arrange the rhubarb ontop of the cake mixture and bake for about 35mins or until risen and golden brown, take out of the oven, sprinkle over the Demerara sugar and leave to cool in the tin.
3. Carefully take out of the tin, remembering to remove the baking paper from the bottom of the cake and serve with ice cream or have it alone, either way it's still scrumptious! 


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